Clean Recipes, Raw, Recipes, Vegan

Cabbage, Beets and Pears- Oh my!

August 16, 2017

E: How good does this crunchy and tangy salad look? I’m on day 9 of my eating raw journey. I am still trying to follow the recommended plan from the Rawvitalize book, shown below, but I haven’t gone grocery shopping and still have so much left over produce from the first week’s plan so I’ve been using what I have to eat raw. I find that when I buy purple cabbage, recipes usually only call for about 1/4 cup or so, and you end up throwing the rest away because it goes bad. I have another recipe on the blog that I like for purple cabbage and broccoli, but I don’t current have broccoli… hmmmm. Anyways, today I browsed through the book and came across this cabbage salad. I had mostly all the ingredients, except I ran out of granny smith apples. I used the remainder of an apple and supplemented it with organic homegrown pears. I recently received a gift of three varieties of organic, home grown, baby pears. They are so delicious, and still very crispy. They are sweeter and less tangy than the apple, but they fit in nicely with this salad. You would think that I would have apples, and not beets, but nope! This year I planted beets. It’s a good thing I did because so far- I’ve found that the beets grow at a good pace, I don’t need to eat all of them at once. I can pick one or two if a recipe calls for it. I also use beets for juicing. Almost every time I think of making pressed juice at home, I will always have beets, carrots, and celery (I grow that too) as a base. Sooo long story short, I made this salad.

Full credit given to the recipe in Rawvitalize, I added pears, avocado and changed the quantities a bit. 

This is the book I’ve been using to eat most of my meals the last 9 days.


1 crisp baby pear, sliced in circles then in strips

1/2 granny smith apple, sliced in circles then in strips

1 1/2 cups of cabbage, thinly sliced

1/4 of avocado

6 baby beets, sliced in circles then in strips

1 tablespoon of red onion, minced

1-2 tablespoons of mint, chopped

walnuts, chopped



2 tablespoons of equal parts olive oil and apple cider vinegar

1 teaspoon maple syrup

himalayan sea salt



Mix all ingredients, marinade in dressing for 15 minutes. Top with avocado, or any favorite nuts, or pumpkin seeds. This would be good with lemon too.


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