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Updated: Apr 17, 2021

An aesthetically beautiful microgreen, red cabbage is a combination of dark purple, red and green hues. Use our red cabbage microgreens for red salads, cabbage and sausage soups, burgers, sandwiches, pork tenderloins, roasted chickpea with za'atar and much more. The crunchy stems have strong cabbage flavor. These microgreens have:

  • Immaculate amounts of Lutein and zeaxanthin which are imperative for eyesight as these carotenoids accumulate macula of the eyes, supporting healthy, sharp vision

  • 6 times more Vitamin C in microgreen version (147 mg/245% daily value vs. 57 mg) than in the adult form.

  • 40 times more Vitamin E in microgreen form.

  • 69 times more Vitamin K than adult counterpart.

Red Cabbage Microgreen Salad with Chickpea Croutons

This mixed microgreen salad is easy to make and perfect for a beginner level microgreen connoisseur. Ingredients:

  1. Red Cabbage Microgreens

  2. Kale Microgreens

  3. Broccoli Microgreens

  4. Garlic Microgreen

  5. Basil Microherbs

  6. Parsley Microherbs

  7. Cranberry

  8. Raisins

  9. Chickpeas

  10. Cumin

  11. Himalayan Pink Sea Salt

  12. Pepper

  13. Tahini

  14. Apple Cider Vinegar

  15. Miso Paste


  1. High speed blender

  2. Large bowl

  3. Baking tray

  4. Baking sheet

  5. Oven

How to Prepare the Chickpea Croutons

  1. Preheat Oven to 400 F. Season Chickpeas with cumin, pepper and pink salt.

  2. Spread evenly on a baking sheet and roast on top rack of the oven until crispy (20 minutes). Flip the chickpeas half way through cooking.

Make the Salad

  1. Toss the kale microgreen, broccoli microgreen, red cabbage microgreen, chickpeas. and cranberry raisins in a large bowl.

Prepare the Dressing

  1. Combine the basil, parsley, garlic, apple cider vinegar, tahini and miso paste into a high speed blender. Blend until silky smooth.

The salad dressing will also last up to 1 week in the fridge. You can extend the shelf life of the salad by storing the dressing and the salad separately in airtight containers.

¡Ahora en español! La microverdurdura de col roja es estéticamente hermosa, es una combinación de tonos violeta oscuro, rojo y verde. Utilice nuestras microverduras de col roja para ensaladas rojas, sopas de col y salchichas, hamburguesas, sándwiches, solomillos de cerdo, garbanzos asados con za'atar y mucho más. Los tallos crujientes tienen un fuerte sabor a repollo. Estas microverduras tienen:

  • Cantidades inmaculadas de luteína y zeaxantina que son imprescindibles para la vista, ya que estos carotenoides acumulan la mácula de los ojos, lo que favorece una visión nítida y saludable.

  • 6 veces más vitamina C en la versión microverdura (147 mg / 245% del valor diario frente a 57 mg) que en la forma adulta.

  • 40 veces más vitamina E en forma microverdura.

  • 69 veces más vitamina K que la col roja adulta.


Advances in Experimental Medicine and Biology: “Brassica vegetables and cancer prevention. Epidemiology and mechanisms”

Alimentary Pharmacology & Therapeutics: “Review article: Prebiotics in the gastrointestinal tract”

American Journal of Clinical Nutrition: “Flavonoid intake and cardiovascular disease mortality: a prospective study in postmenopausal women”

American Journal of Clinical Nutrition: “Higher anthocyanin intake is associated with lower arterial stiffness and central blood pressure in women”

Harvard Health Publishing Harvard Medical School: “Fermented foods can add depth to your diet”

NIH National Cancer Institute: “Brassica vegetable”

NutritionData: “Cabbage, Raw Nutrition Facts & Calories”

The Open Orthopaedics Journal: “Essential nutrients for bone health and a review of the availability in the average North American diet”

World Journal of Gastroenterology: “Effect of dietary fiber on constipation: a meta analysis”

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