Cabbage is full of nutrients and fiber. Purple cabbage contains anthocyanins which are proven to be anti-carcinogenic. They help the body fight free-radicals. Cabbage is low in saturated fat. Is loaded with folic acid…which is good for pregnant moms. Cabbage is good for healthy bones as it is a good source of vitamin C and K. Cabbage is full of minerals like calcium, potassium, phosphorous, manganese, iron, magnesium which all help to control blood pressure. Now you know why I try to eat more cabbage. Making this recipe regularly, helps me get more cabbage into my nutrition plan.
This recipe is yummy and very healthy. I hope you enjoy it as much as I do.
COLESLAW with a Zing!
(All of my ingredients are organic and non-GMO….very important to me)
1/2 cup almonds (broken into small pieces)
2 cups of green cabbage, chopped
2 cups of red cabbage, chopped
1 apple, cored and chopped or grated (Your favorite apple will do the trick) I choose granny smith for the tartness.
2 large carrots, grated or chopped
1/2 cup crushed pineapple, drained
3 green onions, chopped
1/8 cup good quality oil. I have used pumpkin oil for this as well as avocado oil. You could always use grapeseed as well.
1/8 cup Bragg’s Apple cider vinegar (I have also used coconut vinegar)
1 – 2 tbsp. of agave nectar…depending on how sweet you want it to taste
1 tbsp. sesame seeds
Fresh ground pepper and Himalayan salt to taste
Combine all veggies and fruits in a large bowl. In a separate bowl whisk together the dressing ingredients. Pour this dressing over the salad and toss to mix. Taste and season with salt and pepper as desired. Refrigerate until chilled.
You can certainly make this salad for a barbecue or pot luck dinner. Just multiply the recipe based on how many folks you are serving.