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!