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Why not just make use of the entire vegetable! This salad I used the entire stalk of the broccoli & cauliflower.


Cruciferous vegetables like cabbage contain many different antioxidants.

Inflammation isn’t always a bad thing. In fact, your body relies on the inflammatory response to protect against infection or speed up healing. This kind of acute inflammation is a normal response to an injury or infection.

On the other hand, chronic inflammation that occurs over a long period of time is associated with many diseases, including heart disease, rheumatoid arthritis and inflammatory bowel disease.

Cabbage contains powerful antioxidants that may help reduce inflammation.


Cabbage is a good source of soluble fiber and plant sterols. Get your Vitamin K! Yes cabbage is indeed an excellent source of Vit K.


Cabbage is a low-calorie vegetable that is rich in vitamins, minerals and antioxidants.



1/2 Purple Cabbage

2 Medium Size broccoli heads & stem

1 Medium size cauliflower

5 Pre-soaked sun-dried tomatoes

1 Cup fresh baby tomatoes

1 Red pepper

1/3 Cup Hulled Tahini

4 Tablespoons of Nutritional Yeast

1 Tablespoon Liquid Amino’s Braggs brand

1 Lemon juiced

2 Tablespoon of sesame seeds

1 Tablespoon of Olive oil

Your preference of balsamic vinegar ** Optional, not too much



Break the cauliflower heads into smaller pieces along with the broccoli, the cabbage you need to chop into smaller pieces for ease when blending in your food processor.

Place all the ingredients into your food processor apart from taking a small part or half of the cauliflower and the one head of the broccoli, keep these aside.

Blend the rest of the cauliflower, broccoli and other ingredients, including the cabbage into your food processor and chop it all up until you get a rice look to the greens.

Scrape out into your large salad bowl, taking the other pieces of cauliflower and broccoli then chop them in smaller chunky pieces, so there is texture to the salad, option to drizzle a little more tahini on top and nutritional yeast.

** Tip, we are using the whole vegetable, therefore this includes chopping the stalks. I took one stalk of the broccoli and thinly sliced it into strips.

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