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Red cabbage salad and salsa zucchini skins

Prep Time:

30 mins

Total Time:

30 mins





About the Recipe

A fun, colorful and tasty raw vegan dish


Red cabbage salad

One finley shredded red cabbage

1/2 a cup of dried cranberries

The juice of one lemon

1/2 a cup of almonds then freshly blended

1 finely chopped red onion

1/4 cup of fresh chopped parsley

1/4 cup of water

For the zucchini skins

2 large zucchinis halved horizontally. the flesh scooped out and set asside


The scooped out zucchini flesh

10 cherry tomatoes

1 tbs of chia seeds then freshly ground

1 chopped red bell pepper

1/4 tsp of dried basil

1/2 tsp of dreid cilantro

1/4 tsp of black pepper

1/4 cup of cayanne pepper

2 dates


Step 1 Make the red cabbage salad by putting the cranberries, ground almonds, and water into a high powered blender and blend until smooth.

Step 2 Put the red cabbage, onion and parsley into a mixing bowl, add the blended sauce and mix together well.

Step 3 Make salsa by putting all of the ingredients into a food processor and blend into combind but textured.

Step 4 Now load the empty zucchini skins by spooning 1/4 of the salsa into each, then spoon 1/4 of the red cabbage salald into each on top of the salsa.

Step 5 Transfer onto two serving plates, serve and enjoy.

Chef's Tips

  • For this recipe you will need a high powered blender.

  • For this recipe you will need a food processor.

  • I like to serve these stuffed zucchini skins on a simpe salad bed of greens and raw corn kernals, but they can be enjoyed alone or with another salad of your choice.

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