It is much easier to eat a Gluten Free and maintain a YogaLean lifestyle if you plan ahead. Salads can be a great meal or side dish but can be a detriment as well if you do not make good choices. They need not be laden with heavy dressings to be appreciated. Opt for seasonal vegetables, fruits, and lean proteins or nuts to be the star of the dish rather than a dressing.

Salads do not have to be constructed with a base of lettuce. Many other “greens” can be used as a base. According to studies, cabbage is a great vehicle to use as it provides the body with Calcium, Iron, and Potassium. It is a very good source of Dietary Fiber and Vitamin C.

I like to include a variety of colors, textures, flavors, and food groups to my salad to provide a satisfying meal or, if a smaller portion is served, accompaniment to a meal.

My inspiration for cabbage salads began with the idea of modifying coleslaw. I appreciated the intricate dice and the firm texture of the cabbage but did not particularly enjoy the dressing. At home I began experimenting with the diced cabbage with an oil and vinegar dressing and was hooked.

Cabbage comes in both green and red varieties. I look for a firm head of cabbage when I go shopping. Experiment with either red, green, or a multicolor cabbage salad next time you wish a salad as a meal or a side dish. Enjoy this Gluten Free YogaLean recipe as you look to make healthy food choices while keeping up an active lifestyle.  More Gluten Free recipes can be found on my blog at http://healthyrecipevariations.blogspot.com/.

Base Recipe for a Side Salad (double and add protein if being used as a meal):

1-1.5 Cups of Diced Cabbage

1 Cup of Diced Seasonal Vegetables

2-4 TBSP Oil and Vinegar Dressing

Optional Ingredients:

2 TBSP Fresh Basil (used here) or Rosemary

Crushed Red Pepper Flakes (1 TBSP or to taste)

2 TBSP each of any of the following: Sesame, Pumpkin, or Sunflower Seeds

If converting to a meal …. PROTEIN additions:

1 Cup of Nuts

1 Cup of Lean Meat (thinly sliced)

1 Cup of Tofu (I prefer pan fried)

1 Cup of Cheese

1 Hard Boiled Egg

Dressing Options (use 2-4 TBSP):

Oil and Balsamic Vinegar

Oil and Balsamic Vinegar + Pesto

Oil and Balsamic Vinegar + Sriracha

Oil and Balsamic Vinegar + Honey Mustard