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Baja Cabbage Salad

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I eat this salad every week. I usually purchase it from Erewhon grocery store in Los Angeles but the cost is $18 a pound. A while ago I decided I’m just going to do a copycat of their recipe. I have estimated that it cost me approximately $4 a pound to make at home! Additionally, this Baja Cabbage Salad offers several health benefits, particularly for women undergoing menopause - see more about those health benefits below the recipe details.
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Course Salad
Servings 6
Calories 200 kcal
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes

Equipment

  • Mandolin or Chef's Knife
  • large bowl
  • Metallic Bowl
  • Whisk

Ingredients
  

Salad Ingredients

  • ½ med head of red cabbage
  • ¼ cup scallions thinly sliced
  • ¼ cup cilantro
  • ¼ cup pumpkin seeds
  • 1 jalapeño

Dressing Ingredients

  • 1 cup olive oil
  • ¼ cup rice vinegar
  • 1 tbsp coconut aminos
  • 1 tbsp lemon juice
  • sea salt

Instructions
 

Salad Instructions

  • Finley sliced the red cabbage using a mandolin. If you do not have a mandolin thinly slice using a chef’s knife.
    ½ med head of red cabbage
  • Combine cabbage, cilantro, scallions in a large bowl.
    ¼ cup cilantro, ¼ cup scallions

Dressing Instructions

  • Using a metallic bowl, place rice vinegar, lemon juice, coconut amino into bowl.
    ¼ cup rice vinegar, 1 tbsp lemon juice, 1 tbsp coconut aminos
  • Next slowly drizzle one cup of extra-virgin olive oil, while whisking. Then add the salt.
    1 cup olive oil, sea salt

Putting the Salad Together

  • Toss the salad with the dressing.
  • Garnish with more cilantro, scallions, pumpkin seeds, and top with sliced jalapeño.
    ¼ cup pumpkin seeds
  • Serve immediately.

Video

More About This Recipe

Kitchen Tools You’ll Want

  • Mandolin slicer – for those ultra-thin cabbage ribbons (watch your fingers!)
  • Chef’s knife – if slicing by hand, make sure it’s sharp
  • Large mixing bowl – to toss everything together with room to spare
  • Small whisk – for emulsifying the dressing
  • Glass jar or dressing bottle – to store extra dressing in the fridge

Cooking Tips

  • Slice thin. The thinner the cabbage, the more tender the salad.
  • Let it sit. After tossing the salad with dressing, give it 10–15 minutes to soak in the flavor before serving.
  • Make it a meal. Add grilled shrimp, salmon, or crispy tofu on top for a protein-packed lunch or dinner.
  • Double the dressing. It’s great drizzled over grain bowls, roasted sweet potatoes, or as a quick veggie marinade.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 4gProtein: 3gFat: 20gFiber: 2gSugar: 2g
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