Purple Cabbage and Fresh Vegetable Salad

A crisp, colorful salad perfect alongside mujaddarah or shakshuka. All components can be prepped ahead.

Ingredients

Vegetables

  • 550g purple cabbage (about 3/4 small head), finely shredded

  • 200g Persian or English cucumbers, diced

  • 200g firm tomatoes, diced

  • 150g carrots, grated

  • 100g radishes, thinly sliced

  • 80g red onion, very thinly sliced

Dressing

  • 45ml (3 tablespoons) olive oil

  • 30ml (2 tablespoons) balsamic vinegar

  • 15ml (1 tablespoon) lemon juice

  • 1 small garlic clove, very finely minced

  • Fresh black pepper to taste

  • 2 teaspoons nutritional yeast

  • Optional: 1 teaspoon dried oregano

Method

  1. Prep All Vegetables

    • Shred cabbage finely

    • Dice cucumbers and tomatoes into 1cm cubes

    • Grate carrots

    • Slice radishes thinly

    • Slice red onion very thinly, soak in cold water for 10 minutes

  2. Make Dressing

    • Combine all dressing ingredients in a jar

    • Shake well to combine

  3. Storage Setup

    • Use separate containers for each vegetable

    • Line containers with paper towel

    • Store all components in refrigerator

  4. Assembly Per Serving

    • Combine vegetables in bowl

    • Add 1-2 tablespoons dressing

    • Toss well

    • Let sit 5 minutes before eating

Notes

  • Makes approximately 6-8 servings

  • All prepped vegetables will last 3-4 days when stored properly

  • Dressing keeps for up to 1 week

  • Once assembled with dressing: eat within 2 hours