Red cabbage has all of the nutritional benefits of green cabbage and more, like anthocyanins, phytochemicals that some experts believe have powerful antioxidant and anti-inflammatory properties, and even more vitamin C and vitamin K. Red cabbage has a robust, hearty flavor compared to green cabbage, plus it is probably one of the healthiest vegetables around, especially if you eat it raw. You can shred red cabbage and eat it raw in a salad, briefly saute it in a stir fry, braise it, or toss it into a stew.
Personally, I love raw red cabbage in the form of this tantalizingly delicious raw Thai style red cabbage. Shredded red cabbage and shredded carrot are tossed with cilantro, scallions, mint, basil, and green chiles. The salad is tossed with a refreshing dressing made with soy sauce, sesame oil, rice vinegar, garlic, and ginger. Just before serving top with dry roasted peanuts.
It is so incredibly flavorful, in fact, I could eat the entire bowl myself. When I take it for lunch, I keep the dressing and peanuts separate and toss together just before eating (otherwise it gets too soggy).
Thai style red cabbage salad
1/2 red cabbage, cored and shredded or finely chopped
2 carrots, peeled and shredded
1 green chili, seeded and minced
2-3 scallions, thinly sliced
1/4 cup cilantro, finely chopped
2 tbsp fresh mint, finely chopped
2 tbsp fresh basil, finely chopped
1/4 cup dry roasted peanuts
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice wine vinegar
2 tbsp olive oil
1 fat clove of garlic, minced, about 1 tbsp
1/2" ginger, peeled and minced, about 1 tbsp
Shred red cabbage in a large bowl, add cold water until immersed, and let stand for 15 minutes. Drain well and transfer to a dry large bowl. Add carrot, green chili, and scallion. In a small bowl, add ginger and garlic, whisk in soy sauce, sesame oil, rice wine vinegar, and olive oil. Pour over salad, toss and mix well. Top with mint, cilantro, and peanuts.