raw food // red cabbage salad with creamy goat cheese


So, welcome spring! What a great pleasure to have you back. ;-)

Even though I have another soup recipe waiting to be posted, I was thinking, with summer time around the corner it’s a good reason to start eating more salad (and not only on Sunday evenings after Yoga practice).

And there it was, this red cabbage, that was supposed to be cooked and served with organic meat and Thuringian dumplings (what a nice idea, right?). Buuut, wait, this recipe is even better because it won’t make you feel sleepy and lazy like a lion after eating a whole antelope.

Instead of that, it will make you feel very good and fit – because it’s raw. ;-)


You will need – for 2 portions:

1/2 piece of a medium-sized red cabbage (or just take a small one) ;-)

1 pear

some slices of dark bread

some creamy goat cheese

some olive oil

some balsamic vinegar


some sea salt, and black pepper to taste

And here is how to make the Red Cabbage Salad with Creamy Goat Cheese – in 15 minutes:

Remove the bad leaves from the red cabbage and cut the good ones into thin and small slices. Cut the pear into little cubes. (Peel it also before cutting when you prefer it that way).

Then preheat a pan with some olive oil and add the cabbage and pear. Let it fry there on medium temperature, just enough that it gets a bit fried and warm. Don’t overcook it, it’s supposed to be crispy and slightly warm, not hot. (The raw kitchen says, a food is considered raw when prepared by not more than 40 degrees.)

Meanwhile cut the bread into small cubes and toast them in a clean pan without oil or anything. That takes about two minutes.

After another five minutes take the red cabbage and pear on a plate and sprinkle those with sea salt, black pepper, olive oil and balsamic vinegar. Add the bread croutons and as much as creamy goat cheese as you like.


PS: While toasting the bread, you can add some olive oil and garlic to the pan. It gives the bread some nice flavor.
PPS: I am not sure how much temperature your pan has while toasting the bread. Maybe it’s a faux pas then when still calling it raw. I don’t know. Anybody out there with an answer?


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