Red cabbage is one of the most nutritious vegetables around, aiding in a number of human diseases, including cancer! Consuming red cabbage can not only prevent some types of cancer by stopping the growth of cancer cells, but it can also inhibit enzymes that activate carcinogens and help cell repair damages that are cause by carcinogens. Pretty awesome!
I've been making this zesty, crunchy and nutritious cabbage salad all summer long, and even the kids gobble it up!
INGREDIENTS:
- Half a medium head red cabbage, finely chopped
- 2 tablespoons fresh parsley, minced
- 2 to 3 tablespoons fresh lemon juice, or to taste (about 1 medium lemon)
- 1/4 teaspoon garlic powder, or to taste
- 1/2 teaspoon unrefined sea salt, or to taste
- 1/8 teaspoon fresh ground black pepper, or to taste
- 2 to 3 tablespoons extra-virgin olive oil
DIRECTIONS:
1. finely chop up your washed and dried cabbage, using a large knife, food processor or mandolin slicer, and place in a medium-sized bowl.
2. Add the rest of ingredients, and toss to combine. Taste test, and adjust flavors accordingly.
3. Serve and enjoy!
Approximately 4-6 side-dish servings (although I can eat half of this batch as a main course too)
(Adapted recipe from here)
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