Rainbow Cabbage Salad


  • 2 large handfuls of Mixed greens
  • 4 leaves Kale
  • 1/4 Medium Green Cabbage
  • 1/4 Medium Purple Cabbage
  • 1 Red Pepper
  • 1 Tomato
  • 1 Corn (raw, cut from cob)
  • 1 Avocado
  • 1 1/2 Cup Chopped Jicama
  • 1/2 Cup Chopped Walnuts
  • 4-6 Leaves of Basil
  • 2-3 Carrots
  • Sumac
  • Black pepper

This salad makes enough for about 6 servings. We save ours undressed for the next meal!

Chop greens, cabbage, kale and basil to a fine/coarse texture. Cube all other vegetables and add to bowl. Season with sumac and black pepper. This is also delicious with a little bit of tahini/balsamic dressing.

*Tahini balsamic dressing can be made with 2 tablespoons tahini, 3-4 tbsp vinegar, 3 tbsp water and a bit of lemon. Mix together and pour over salad. If you like a thicker or thinner dressing adjust water amount.

*This recipe is vegan/vegetarian, dairy free, gluten free and egg free.