Shredded Napa Cabbage with Beetroot Chutney

Raw Food Recipe - Shredded Napa Cabbage with Beetroot Chutney

This salad is a beautiful mix of crunchy, sweet and a little spice.

I love Napa Cabbage in a salad, so I thought I’d make it the main event.  Just a few simple flavours added to the cabbage, with a side of sweetness from the quick beetroot relish, and you could quickly find this is a favourite (and surprisingly filling) lunch or dinner at your place.

I’ve served with a little wilted spinach, but what would be sensational is a little macadamia cheese, perhaps with the spinach rolled into it.  Let me know if you try that version!


Shredded Napa Cabbage with Beetroot Chutney

Serves 2

  • ½ head of Napa (Chinese) cabbage
  • ½ teaspoon salt
  • 1 teaspoon crushed chilli flakes
  • 2 teaspoons coconut oil, melted
  • ¼ cup fresh coriander (cilantro)
  • 1 teaspoon cumin
  • ½ teaspoon ground ginger
  • 1 tablespoon lime
  • 1 ripe pear, diced/cut into strips
  1. Shred the cabbage diagonally and massage with the salt.
  2. Combine all remaining ingredients in a bowl.

Quick Beetroot Chutney

  • 2 medium beetroot, grated (or pulsed in a food processor)
  • 1 apple, grated (or pulsed in a food processor with the beetroot)
  • 2 tablespoons onion, finely diced
  • ¼ teaspoon salt
  • 1 teaspoon apple cider vinegar
  1. Combine all ingredients in a bowl.  I f possible, leave to sit in the fridge for a few hours to allow the flavours to come together and to have the colour be more appealing.

To serve

A few handfuls of spinach

  1. Mix in some of the spinach to the shredded cabbage or serve on the side, following up with the chutney on the side.



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  1. Robert Marsh

    Russell, just a small point. The final item on the list of ingredients for the shredded napa cabbage is 1 ripe pear. You do not incorporate this on the video. Any particular reason?
    When I prepared the salad I included the pear and the whole thing was delicious. I live in Thailand and my Thai wife is beginning to like raw food.

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