Seasonal raw food salad with dulse. Enjoy the winter veggie red cabbage with seaweed.
Savory winter bowl with powerful purple vegetables. Beetroot, cabbage salad, quinoa and dulse sprinkles.
Enjoy this raw food salad pure or as part of a colorful buddha bowl.
We take a lot of pleasure and personal strength from seasonal eating. The concept of xenohormesis is fascinating as it indicates longevity effects for humans, when eating plants that have been grown under stressed conditions. So here is another reason why it is great to enjoy seasonal and colorful, organically grown vegetables.
Being here in Norway this means: cabbage at this time of the year! This red cabbage salad is easy to make, addictive and nutritious. Promise! It can stay up to 8 days outside your house (when it is cold) or in the fridge - if it lasts that long 😏 and ferments naturally over time. The benefits of the natural fermentation process, in addition to the high Vitamin C content of cabbage, are a real immune booster.
The red algae dulse has been eaten by the Vikings for centuries since it provided them with great amounts of Vitamin C and A as well as other important minerals and iodine. So many reasons to go and give it a try. We like to the idea to revive this old tradition.
Recipe summary:
Time: 30 mins.
Flavour Intensity: Medium
Featuring: Dulse
Ingredients:
1 red cabbage
120 ml orange juice
50ml white balsamic vinegar
50ml olive oil
salt
dulse flakes
Preparation:
Take off the outer leaves.
Cut the cabbage into pieces, so that they fit into your food processor.
Mix the liquids and some salt and pour it over the chopped salad. The color of the cabbage changes naturally due to the acids from orange juice and vinegar.
And an important side note here: Please make sure to use a ceramic bowl or a bowl made of 100% steel! If your bowl contains parts of aluminum for example, those metals can be washed into your salad due to the acids naturally coming from juice and vinegar. And it is worth double checking because some bowl are just coated with steel and have an aluminum core.
Add as many dulse flakes as you like. I like to add the dried dulse flakes each time “fresh” to my salad, but maybe you prefer them soaked?. Let me know your thoughts and try yourself.
Let the salad sit for minimum 6 hours before eating, so that the flavor deepens and develops over time. It ferments naturally after a few days. Happy seasonal eating to you.
Enjoy and feel free to share!
If you don’t have a kitchen machine at hand, you can also cut the cabbage with a knife. Let the salad sit a little longer accordingly.