Mixed Greens, Cilantro and Purple Cabbage Salad

saladjalapeno Mixed Greens, Cilantro and Purple Cabbage Salad

My favorite ingredient to put in salad is cilantro. Adding cilantro is a great way to add fiber, Vitamin A, and lutein. Cilantro has also been found to help digestion and lower blood sugar, which makes it a great addition to any meal. It is also very cheap and can be frozen for later use. Learn more here.

Cilantro is a great thing to throw in salads if you are just plain bored with eating salad. And lots of gluten-free dieters are, because you have told me! Make eating salad fun again by trying a new vinaigrette recipe or experimenting with new herbs and vegetable combinations.

150x150WHblogging.57 Mixed Greens, Cilantro and Purple Cabbage Salad

I am submitting this recipe to Weekend Herb Blogging, hosted by Jugalbandi.

Weekend Herb Blogging was started by Kalyn of Kalyn’s Kitchen and gives bloggers the chance to share recipes made with a vegetable, flower, or herb.

You can find out more about Weekend Herb Blogging here.

Now on to the recipe:

I poached the chicken for the salad because it is a flavorful way to cook chicken without adding fat! Coconut & Lime explains how to poach chicken here.

This recipe is suitable for the South Beach Diet, including Phase One.


2 chicken breasts, poached/boiled and then shredded (if you make more chicken, you will have some for snacks or lunches later in the week) Alternately, for vegetarians (and a faster preparation), you can use pinto or black beans.

1 red pepper, chopped

1 cup of purple cabbage, chopped or sliced (more or less, depending on preference)

Mixed Greens, enough for two or three bowls

1 garlic clove, minced

1 /2 jalapeno pepper, minced

1/4 teaspoon chili powder

1/4 teaspoon salt

1/3 cup champagne vinegar (or substitute your favorite- higher quality vinegar will obviously make for a better, less-sour dressing)

1/3 cup olive oil

grind fresh pepper over salad

about 1/2 cup of cilantro, chopped

optional: 1 Tablespoon of low-fat cottage cheese


Layer your mixed greens and purple cabbage in two salad bowls. Mix in the cilantro. Add the red peppers and chicken (or beans). Add a Tablespoon of low-fat cottage cheese to the center of the salad, if using. Make the dressing. Mix together the minced garlic, chopped green onion, champagne vinegar, olive oil, salt, chili powder and jalapeno. Shake or stir vigorously. You can also use a food processor/blender. Taste the dressing and adjust the seasoning. Pour over the salad and grind some pepper over the top.

Notes: Make it your own. I always add more spice to my own salad by increasing the chili powder (hubby likes the recipe as written). If you are not on Phase 1 of the South Beach diet you might consider squeezing a little lime juice over the chicken.

For another vinaigrette choice, read Gluten Free Girl‘s book. She has a great recipe for champagne vinaigrette in her book that I just love.

This recipe serves 2 or 3.

Stay tuned, I am posting Jude’s favorite cookie recipe soon! (His Mommy will not be eating cookies)

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10 Responses to “Mixed Greens, Cilantro and Purple Cabbage Salad”

  1. thank you for your great green entry, dear natalie.

  2. Hey Natalie — good post! Cilantro is also incredibly detoxing. I always have cilantro in my fridge. Along with throwing it in and on everything, I also make pesto and salad dressing out of it. Yum! Thanks for another good cilantro recipe. I’m always looking for new ways to use this magical plant.

  3. yum yum yum. When I get my bowl back from you…can this salad be in it? =)

    I miss you! I might try and come over this weekend.

  4. Ok, well I worked out today for the first time in a LONG time. You inspired me. I am even taking my measurements and plan on getting big muscles. =)

    I may make this salad for my lunch. I am craving cilantro.

  5. [...] Mixed Greens, Cilantro and Purple Cabbage Salad ~ Gluten Free Mommy [...]

  6. I love everything about this salad, especially the cilantro and the idea of poaching the chicken. Bookmarked!

  7. Bee- I was so glad I was able to participate! You did a great job hosting WHB!

    Melissa- Thanks for the great comment! I love making cilantro pesto too.

    Caroline- Yay! I wish I had that elliptical machine! You have to get a BOSU though…too much fun.

    Kalyn- Thanks so much for commenting! I heart your blog! :)

  8. ok…i made the salad. I subbed green pepper for red pepper due to expense…
    I loved the dressing! and of course the cilantro

  9. South Beach Diet Phase One Recipes Round-Up: April 2008…

    Photo of Pesto Fish with a Side of Green Beans by Gluten-Free Mommy I do consider Kalyn’s Kitchen to…

  10. Yummy! I’m glad I found this recipe. I added some red onion and palm heart slices, because I was cleaning out the fridge. Everyone liked it, even my veggie-resistant 6 year old (who said the salad was better than the cookie she had for dessert) and my autistic 5 year old (who ate her serving rolled up in salami!)

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