Red Cabbage and Okra Salad


How about harnessing the power of the cruciferous vegetables by enjoying a bowl of cabbage salad?
One could use green or red cabbage. The red cabbage is however the more powerful one when it comes to the nutritional profile.

For extra health points, we are going to use the high-fiber vegetable okra, feta cheese for protein and as greens a bunch of field salad.

Let’s start by shredding a medium sized red cabbage head. If you have use a food processor to do the shredding, this way the shreds are nice and thin. Handle the red cabbage with plastic bags over your hands or use gloves to prevent your fingers of getting red.

For the sauce in a glass jar add 2 tbsp of extra virgin olive oil, 1 tbsp mayo, 1 tbsp mustard, 1/2 tsp cumin,  1/4 tsp onion powder, 1 tbsp unfiltered apple cider vinegar (shake well), 1/2 lemon  (squeezed), pinch of salt and black pepper. Close the jar and shake well.

Pour half of the sauce over the cabbage, mix the cabbage and the sauce until nicely combined. Try the cabbage, if it needs more sauce add some.

Look at that color, screaming at you – “Eat me, I am very healthy!” 🙂

Now let’s go over to the okra. Okra gets really slimy when cooked, but this is because it contains a lot of fiber. To avoid this cook the okra by stir-frying it with a little olive oil or ghee on medium heat until tender and slightly brown for about 5′ (salt just a little and pepper them nicely). Cooked like this the okra is almost not slimy at all.  Cut the fried okra and 100 g of feta cheese into chunks.

Arrange the salad. First add a hand of field salad then add 4-5 tablespoons of the cabbage, top with the okra and the feta cheese.



For 4 big salads:

Salad dressing:

  • 2 tbsp extra virgin olive oil
  • 1 tbsp unfiltered apple cider vinegar
  • 1/2 lemon (squeezed)
  • 1 tbsp mayonnaise
  • 1 tbsp mustard
  • 1/2 tsp cumin
  • 1/4 tsp powdered onions
  • pinch of salt
  • black pepper


  • 1 medium sized red cabbage head (~ 600 g)
  • 125 g okra
  • a little olive oil or ghee for the stir-frying
  • salt and black pepper for the stir-frying
  • 100 g feta cheese
  • 150 – 200 g field salad

Author: Sashka

Passionate about health & nutrition

2 thoughts

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