This cabbage is not only nice to look at, it is also delicious to eat and super good for you. Cabbage is really high in vitamin K, C, and B6 which means this vegetable is beneficial for your bones, immune system, and to help your body cope with stress. The bright color means that there are tons of antioxidants and lastly, it is a member of the cruciferous vegetable family. This means that it contains a molecule called indole-3-carbinol (I3C) which is really helpful in the detoxification pathways in the liver... may be helpful to some individuals after the holidays?
This salad is crunchy, easy, delicious, and nutritious. I recommend shredding the cabbage very finely... it some how makes the salad even tastier. The recipe was adapted from theperfectpantry.com.
Ingredients4 cups thinly shredded red cabbage (half of a large head)
1/2 cup walnut halves
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar or apple cider vinegar
2 tsp grainy Dijon mustard
1/4 tsp fresh black pepper
1/4 cup crumbled feta cheese (omit if vegan)
1/4 cup golden raisins or chopped pitted dates
DirectionsPlace the cabbage in a mixing bowl and set aside.
In a dry frying pan, toast the walnuts over low-medium heat until they are aromatic and just starting to brown.
Add to the walnuts the olive oil, wine vinegar, mustard and black pepper. Whisk until the dressing comes together, and continue cooking for 2 minutes to warm up the dressing.
Pour the warm dressing over the cabbage. Stir in the feta and raisins, and mix well.
Let the salad sit at room temperature for at least 15 minutes, or up to an hour, stirring occasionally, to allow the dressing to wilt the cabbage slightly.
Serve at room temperature or refrigerate and serve cold.