• 1 head white cabbage
  • 1 roasted red bell pepper, sliced
  • 1 small red onion, finely sliced
  • 2 tablespoons olive oil
  • 1 tablespoon vinegar
  • ½ teaspoon dried oregano
  • ¼ tsp red-pepper flakes
  • Black pepper to taste (generous amount)
  • 1 teaspoon poppy seeds
  • 2 teaspoons sea salt
  • 1 teaspoon sunflower or pumpkin seeds


Shred the cabbage into thin shreds. Rinse and place the shredded cabbage in a large colander or salad spinner and sprinkle it with the sea salt. Leave it for 20 to 30 minutes, then drain any liquid and shake off the excess salt. Place the cabbage in a large bowl and add the roasted red pepper and onion. In a small bowl, whisk the oil and vinegar together with the oregano, crushed red-pepper flakes and plenty of black pepper. Pour the dressing over the salad and add the poppy and sunflower or pumpkin seeds, tossing to distribute.