Super Antioxidant Red Cabbage Salad
I just love this salad! I have to employ some restraint to stop myself from devouring it all in one go! I have given the basic ingredients in the recipe below. However, if you can get your hands on some pomegranate vinegar, know that it adds a sparkle to the salad. Just replace one tablespoon of apple cider vinegar with one tablespoon of pomegranate vinegar. I love to use vanilla sugar in savoury dishes and it is the perfect surprise ingredient in this salad. So with these “special” ingredients, it is easy to make a very elegant bright, purple salad. I have been discovering the delight of making meals with as many colours as possible on the plate. A truly health supporting way to nourish ourselves.
And here is the really good news, red cabbage is the cheapest way to get the antioxidants we must eat for good health. It is absolutely packed full of them! Add a few goji berries and this is a super antioxidant packed salad. I like to add just a little bit of avocado for some essential fats and top it all off with some green broccoli sprouts. Yum, yum!
If you can slice the cabbage using a mandolin that is best. But don’t worry if you don’t have one, just slice the red cabbage as thinly as possible. I use a Microplane grater for the lemon, as it makes for the most fine and delicate tasting zest.
Serves: 4 as a side salad
Time: 15 minutes
1/2 medium sized red cabbage, finely sliced. Makes 4 – 5 cups.
2 tablespoons apple cider vinegar
Scant 1 teaspoon salt
Zest of 1 lemon
1 teaspoon caraway seeds
1/4 cup goji berries
Freshly ground black pepper
What to do
1. Place the red cabbage in a bowl with the vinegar and salt.
2. With clean hands, massage the cabbage for a few minutes until you feel the red cabbage soften.
3. Add all the other ingredients and combine well.
4. Serve immediately or cover and store in the fridge for up to 5 days.