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Ever want a salad but the lettuce in the fridge has gone bad? Cabbage is a great option for a crispy salad, and when shopping keep in mind that cabbage stores far longer as well. Especially while I have been living on a sailboat with limited refrigeration, cabbage has become my friend. I enjoy the ingredients listed below, but please feel free to use any mixture of vegetables you have available for your salad. If you would like to turn this super easy-to-make salad into a full meal, add 2 cups of cooked garbanzo beans or lentils.

Prep Time: 10-15 Minutes

 Serves: Two


1 cup green cabbage, chopped (or 2 cups of one type of cabbage)

1 cup purple cabbage, chopped

½ English cucumber, chopped

6 radishes, sliced

6 cherry tomatoes, sliced in half

6 whole green olives (preferably unpitted)

3 tablespoons fresh mint, chopped (or parsley)

1 tablespoon capers, drained


4 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

1/8 teaspoon sea salt

1/8 teaspoon ground black pepper

1 garlic clove minced

½ teaspoon Italian herb seasoning


Combine ingredients in a salad bowl. Whisk vinaigrette dressing together, combine with salad ingredients, toss, and serve.


Steven Masley, MD

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