The name of this recipe is inspired by the acronym, K.I.S.S., applied here to mean, “Keep It Simple Superfood.” Conversely, it is super simple to make.
Red cabbage can be purchased pre-washed and pre-shredded, in a package, from the salad portion of the produce section in grocery stores.
Since red cabbage is a cruciferous vegetable, waiting 40 minutes after cutting it before eating it allows for maximum sulforaphane production, which in turn provides for an array of documented health benefits.
Mix red cabbage and cilantro together, or keep separate, and store in the refrigerator.
This is a whole food, plant-based (WFPB) salad. To keep it whole food, avoid the addition of processed food, especially salt, oil, and sugar (SOS), as well as dressings or condiments containing these ingredients. To keep it plant-based, avoid adding any ingredients of animal origin.
Since the ratio of nutrients to calories in these whole plant foods is so high, there is no need to limit portions of this salad or count its calories. Hence, it is a guilt-free salad as is.

Red Cabbage: shredded
Cilantro microgreens (or mature cilantro): washed and dried