Red Cabbage Salad

This is my go-to for a dinner vegetable dish – its a crowd pleaser and delicious in every season. It also makes a wonderful lunch salad if you have any leftovers.

Purple foods contain anthocyanins that benefit the brain, help to lower inflammation, and fight both cancer and heart disease. I strive to eat at least one serving of naturally purple food daily. Blueberries and blackberries are often recommended for health benefits, but they can be expensive, ridiculously packaged, and often go bad quickly after washing. Here’s my solution: Red Cabbage Salad

Shopping list: 

4 Ingredients

• One red cabbage, chopped or grated finely
• 3-4 big carrots, shredded
• One bunch of kale or parsley, chopped finely
• Dressing: For every 4 cups of veggies you need around ½ cup of dressing. You can use a store bought dressing (make sure to check for healthy ingredients*), vinaigrette or make your own slaw sauce:
  • 2 parts olive oil
  • 1 part lemon
  • 1 part mayonnaise
  • 1 clove of garlic/every ½ cup of dressing
  • Salt and pepper to taste

To make gather your salad dressing or stir together the ingredients listed above. Next, grate or chop 2 cups of cabbage for every 1/2 cup of carrot and 1/2 cup of parsley. Combine in a bowl and pour in desired amount of dressing, mix thoroughly.

You will learn to love making this salad in different ratios and with more colorful veggies. Over time, you can experiment with adding fruits, new vegetables, and with making different dressings. Once you are ready to branch out, this website is where I learned how to make this salad:  https://harvesttotable.com/how-to-make-cole-slaw-with-no-recipe/

*avoid any ingredients you cannot pronounce, especially long chemical-sounding names, and try to get a dressing with a high quality oil base like olive oil – canola or soybean oil are not healthy options