Colorful Cabbage Salad

Last Updated on Monday, 4 June 2012 09:16 Written by Flax Thursday, 7 October 2010 12:11

Colorful Cabbage Salad

The abundance of summer fruits and vegetables contain a virtual rainbow of color.  Having a deliciously beautiful summer salad always helps to brighten up the table.  The salad recipe below, uses my favorite color combination, purple, green, and white.

This salad is especially nutritious as it uses hiziki.  Hiziki is a long, thin seaweed that I find blends nicely with salad.  While many of us are aware of the benefits of eating dark green leafy vegetables, not everyone realizes that sea vegetables are the most nutritious of the dark green leafy vegetables.  Hiziki contains more than ten times the amount of calcium than milk, eight times  more iron than meat, and in addition, a virtual abundance of vitamins, minerals and amino acids.  Additionally, hiziki aids in weight loss, normalizes blood sugar levels, benefits the thyroid, helps to detoxify the body and is useful in preventing and healing tumors and cancers.


  • 2 cups shredded purple cabbage
  • 1 cup mung bean sprouts or sunflower sprouts (the photo is with sunflower sprouts.)
  • 2 scallions, sliced on a diagonal into pieces 2 cm. long (1″)
  • 1/ tsp hiziki, soaked for 10 minutes in cold water
  • 1 tsp sesame oil
  • 2 tsp rice vinegar
  • 2 tsp soy sauce
  • 4 drops stevia
  • 1/2 tsp fresh, grated ginger

Squeeze the excess water from the hiziki. Place all the ingredients into a salad bowl. Mix and Serve.

Serves 4-6

Sima Herzfeld Navon is a nutritional healer and teaches healthy cooking classes.

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