This is the best vegan oil free red cabbage salad recipe ever! It’s super easy to make and packed with nutrient dense ingredients… plus it tastes amazing!
It uses no oil and no mayonnaise. It’s just 100% plant based and absolutely delicious!
I created this using the Mix and Match Meal Plan system from the Cooking With Plants Meal Prep Made Easy Course.
It’s important to include a variety of starch and non-starch based vegetables in you daily meals. This way you’ll get plenty of both – including water and fiber to energize you and make you feel fantastic! Here is just one way you can make your veggies taste great…
SERVES: approx 2-4
1/4 red cabbage shredded finely
1/2 pear, sliced thinly
2 tbsp almond butter
2 tbsp balsamic vinegar
dash of coarse celtic sea salt
Place all of the ingredients in a bowl.
Using your hands, massage all of the ingredients together to help break the cabbage down a bit and make it softer like a coleslaw.
You can eat this straight away or let it sit for a while for the flavors to intensify.
NOTE: This will keep for about 5 days in an airtight container in the fridge.
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