Debbie's Holistic Kitchen

Oct 27, 2013

Cabbage, Sprout and Apple Salad

1/2 small green cabbage, thinly sliced

10 brussels sprouts, trimmed, halved and sliced
1/2 red onion thinly sliced
5 red radishes, thinly sliced
2 small red apples cut into matchsticks.

1 tablespoon of apple cider vinegar
Juice of 1 squeezed orange
Juice of 1 squeezed lemon
1 tablespoon of finely chopped dill
1 teaspoon of grainy mustard
1 teaspoon of poppy seeds
1/2 teaspoon of coarse salt
1/8 teaspoon of ground pepper
1 tablespoons of extra-virgin olive oil

Lightly steam the cabbage until it has wilted and lightly steam the brussels sprouts (not so much that they loose their crunch - just to soften them a little and make them more digestible). Then add the cabbage, brussels sprouts, radish and onion to a colander and allow to cool.

Mix orange juice, lemon juice, 1tablespoon of apple cider vinegar, dill, mustard, poppy seeds, salt and pepper in a jar. Then add in the olive oil at a slow pace and whisk until it has emulsified.

Transfer the cabbage mixture into a bowl. Add the apples and add the dressing. Toss gently to coat. Serve. Enjoy

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 Debbie Roche (RYT, RHN)

Debbie is a graduate of the 200-hour Yoga Teacher Training program at The Salt Spring Center for Yoga. After practicing Hatha yoga for 10 years, she realized that she wanted to share everything that she had learned on her journey with those around her. Debbie aims to meet her students “where they are at, in the present moment” and works with them to feel centered and present in each yoga asana. She loves to incorporate her pranayama practice into her class, as she understands that the breath is the essence of yoga.

Debbie is also a Registered Holistic Nutritionist and aims to use both holistic nutrition alongside yoga to help her students attain a balanced lifestyle and to find a place of overall well being. For more information, please visit her website at

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Location: 2885 West 33rd Ave., Vancouver BC V6N 2G3
Phone: 604-5690-963