This week I see red everywhere - food that is :-)! Since I have a humongous red cabbage sitting in the fridge waiting to be eaten, I thought I would make some salad with it. Perhaps Waldorf salad with apples and walnuts. Or I could make a really red salad with beets, fennel, and capers. A rainbow salad! Or a spicy Indian relish salad. Or may be a warm slaw with the Bengali spice mix "panch phodan" = "five poppers". So many possibilities ....... so little cabbage ...... :-).
Whichever of the above recipes you choose, you will be rewarded with a yummy salad/slaw loaded with nutrients - especially anthocyanins. For info on anthocyanins, click here. These recipes guarantee chewy/crunchy satisfaction while filling the tummy with wholesome and flavorful food.
Here is a recipe for Really Red Cabbage & Beet Salad: This salad is fabulous after a couple of days if you can wait that long :P.
4 - 6 Servings
1 small Red Cabbage, shredded
1 Medium Beet root, Shredded
1 small bulb Fennel, thinly sliced
1 tsp prepared Mustard, Dijon type
Sea Salt to taste
1 - 2 Tbsp Extra Virgin Olive Oil
1 Tbsp Balsamic Vinegar, or to taste
Freshly ground Black Pepper
2 Tbsp Capers
Lime or Lemon Juice to taste
1/4 cup Flat Leaf Parsley, chopped
More Parsley for garnish
Combine the mustard and vinegar in a large bowl and stir vigorously.
Add salt, black pepper and oil and stir until thoroughly combined.
Whisk in the oil until emulsified.
Stir in all the veggies, capers, chopped parsley and a squirt of lemon to brighten the flavors.
Mix well and let sit covered for about 30 minutes for the flavors to develop.
Stir well again and serve garnished with more parsley. Enjoy!