July 12, 2011

Cabbage Salad with Cilantro Vinaigrette

Here is a refreshing cabbage salad. This is one of my favorites. It is so easy and packed full of whole and healthy foods. You can serve this salad with most any dish. The best part is storing the leftovers in the refrigerator and enjoy eating it throughout the week as a snack. Or you can add any source of protein to the salad (marinated tofu, baked chicken pieces, ground nuts or garbanzo beans) and it becomes a satisfying lunch! Cabbage is a rich source of powerful phytochemicals. Raw cabbage is also very detoxifying to the body, improving digestion and elimination, while killing harmful bacteria and viruses in the gut.

Complements: The Whole Life Nutrition Cookbook

4 cups chopped Napa or Savoy cabbage
4 green onions, finely sliced
1 large carrot, grated
1/2 cup sunflower seeds (or any chopped up nuts!)

1/4 cup chopped cilantro
4 tablspoons extra virgin olive oil
3 tablespoons brown rice vinegar
1/4 teaspoon sea salt
pinch cayenne pepper

Place cabbage, green onions, grated carrot, and toasted sunflower seeds into large bowl. Place ingredients for dressing into a blender and blend until smooth. Pour dressing over salad and toss well. Again, I store the salad in the fridge and eat from it for many days. Enjoy!
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