Recognized as one of the leading Ayurveda Schools and Ayurvedic Health Spas outside of India.
Recognized as one of the leading Ayurveda Schools and Ayurvedic Health Spas outside of India.

Red Cabbage Salad

from Ayurveda Today, Volume 27, Number 2, Fall 2014

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Serves 2 – 4

I picked a red cabbage this morning and it was so sweet and juicy I made a raw salad. This should be eaten at noon when the digestive fire is strongest.

Doshic Notes
Vata + -
Pitta + -
Kapha =

Ingredients
Red Cabbage Salad

1 small red cabbage, sliced thin
1 sweet banana pepper, chopped
1/4 cupsweet onion, chopped (optional)
1 small beet, grated
1 carrot, grated
1 baby zucchini, chopped
1/4 cup roasted sunflower seeds
A few sprigs of fresh parsley

Salad Dressing

1/3 cup olive oil
1 Tablespoon lemon juice
1 Tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste

Preparation

 

Combine all veggies in large bowl.

Whisk together dressing ingredients and pour over veggies. Serve with warm chapatti or tortilla.

The sweetness of this salad will pacify hot pitta, the oil in the dressing should address vata and the honey will help pacify kapha.

A Note about This Dish

Fall is just around the corner and in season for many. There is still an abundance of fresh locally grown vegetables to be had and, in New Mexico, the smell of roasted green chilies is in the air.

With the change of seasons it can be a delicate time of year. We are transitioning from hot pitta season to cool/cold vata season. It is a time of adjustment. Depending on where you live it can still be hot, pitta can still become aggravated, so it is best to continue to stay away from spicy foods until it cools down.

Lisa Costlow completed the Ayurvedic Studies Programs 1 and 2. Her enthusiasm, encouragement to others, and love for continued personal study of Ayurveda is a real asset to her clients. Lisa now offers Ayurvedic consultations and therapies in Santa Fe, New Mexico. She can be reached at lc2hawks@aol.com