This easy plant-based Red Cabbage Raisin Slaw with Cumin Vinaigrette features hearty red cabbage. In season all year long, bright red cabbage is packed with cancer-fighting compounds called anthocyanins, which are responsible for its vivid purple shade. This recipe is also filled with fiber, vitamins and minerals. Paired with sunflower seeds, raisins, cilantro, and a zesty house-made cumin vinaigrette, this salad is the perfect accompaniment for any meal, such as veggie burgers, tacos, burritos, pizza, chili, and stew. It doesn’t hurt that the colors are absolutely stunning, too! Plus, this salad stores well in the fridge for a few days. My family loves this recipe, which is just packed with flavor, aroma, crunch, and nutrition power. Pack it up for your lunchbox the day after you serve it, and you’ll be pleasantly surprised at lunch time at how well it keeps. And it’s 100% plant-based (vegan), gluten-free deliciousness, making it a good fit for everyone at your dining table—young and old alike.
If you’re in a rush, you can turn to pre-shredded cabbage to make this recipe in just a few minutes. Try swapping out a few ingredients to change this recipe up, such as almonds or walnuts instead of the sunflower seeds, and dried cranberries or chopped dates instead of the raisins. I absolutely love this nutritious, light, bold salad, and I’m sure it will be a winner in your kitchen too. Take it to your next potluck and watch it disappear!