with Shallots and Coconut Yogurt Dressing

A nourishing raw vegan salad plenty of health benefits, that is low in calories and easily incorporated into your diet

Green cabbage belongs to the cruciferous vegetables group and is known for being extremely beneficial to our health thanks to the many macro and micronutrients it contains. It makes this salad very rich in antioxidants, vitamin C, vitamin K, folate, manganese, vitamin B6 and even probiotics. (Soon I will be sharing more information about probiotics.)  

Optional equipment: Mandolin slicer creates even slices and allows you to choose the thickness of the end product easily. However, watch your fingers, especially when washing up as the blades tend to be very sharp!



50g walnuts, soaked for 3 hours
450g green cabbage, shredded
Himalayan salt and apple cider vinegar
1 medium apple, chopped
Large pinch of sweet paprika
Juice of 1 lemon

7 tbsp raw coconut milk yogurt
1 tsp of water
1 tsp apple cider vinegar
3g brown miso paste
1 ½ tsp Dijon mustard
8 small shallots, finely chopped
10g coriander
2 generous pinches of Himalayan salt
Ground fresh black pepper


1. Soak the walnuts in water for around 3 hours. While they are soaking, finely shred the white cabbage. Then loosen the pieces and place them in a bowl covered in water with a bit of salt and apple cider vinegar for 15 minutes. Then let it drain in a large sieve while you follow the next steps.

2. For the dressing, add the coconut milk, apple cider vinegar, brown miso paste and Dijon mustard into a blender and mix until well combined. Next add the finely chopped shallots, blending for 20 seconds. Then add the coriander, black pepper and Himalayan salt and blend it for another 10 seconds. Blending the shallots too long will make the sauce very spicy. Try it and adjust seasoning as necessary, bearing in mind that small additions can make a big difference in taste, so make additions a little at a time. The aim is a well-balanced flavour and also some texture. Set the dressing aside.

3. Wash the apple well and chop into small to medium pieces, depending on personal preference. Take one quarter of the lemon and squeeze onto the chopped apples. Mix well to prevent the apple from oxidizing and set aside.

5. Drain the walnuts well and chop roughly. Place the walnuts, cabbage, and apples in a large bowl and mix well. Pour the dressing on top of the salad along with the remaining lemon juice. Sprinkle the paprika on top and again mix very well, massaging lightly until all the salad is covered in dressing.

Salad is ready!

To serve:
Although the salad is delicious on it is own, it also works well as an accompaniment to most dishes. Depending on your taste preferences, you can also be adventurous and make additions to the salad, for example: mixed with raw white fish marinated in tamari sauce; fine pork stripes sautéed in garlic, tamari sauce, and lime; or with sweet potatoes roasted in thyme. For the coriander lovers, you can always add more!

Notes: Although soaking the walnuts will make them less crunchy, it has nutritional benefits and will taste less bitter.

Garnish: herbs, apple slices and paprika enhance the appearance.

Allergy advice: nuts

Source: Patricia Nunes - Natural Chef in Training