Ever want something to seriously gnaw on? A good chew? A crunch? This is the slaw for you! + it is packed full of nutrients!
Did you know that cabbage actually alleviates the body from constipation, stomach ulcers, headaches, obesity, skin disorders, eczema, jaundice, scurvy, rheumatism, arthritis, gout, eye disorders, heart diseases, aging, and Alzheimer’s disease! You would probably be surprised to know that cabbage is actually a richer source of Vitamin C than oranges. Vitamin C is one of the best antioxidants around because it reduces the free radicals in your body, one of the fundamental causes of premature aging and disease. Cabbage is also a very rich source of fiber, getting rid of all that roughage in the body. And probably the best thing about cabbage (in my opinion) is the antioxidant levels. Cabbage is part of the cruciferous family of vegetables. Cabbage is a free radical scavenger – meaning the compounds of the cabbage when ingested actually go out into your body and look for those free radicals to remove them. How cool is that? Cabbage contains a number of anti-cancer compounds, like lupeol, sinigrin, and sulforaphane, which have been known to inhibit the growth of tumors, which can lead to cancer. Cabbage is also considered to be anti-inflammatory, so consuming cabbage can reduce the effects of many types of allergies, joint pain, fever, and various skin disorders. With all those benefits, I would say we all need to be eating a little more of this amazing vegetable.
Eating real foods is not only simple, but the vibrant colors just make your taste buds and body so happy. Every bite has amazing nutrition for your cells and even though this is just a base salad, it’s perfect on a hot summer (or spring) day. This salad has been helping me to stay cool and hydrated through all of the recent SoCal heat and smoky air from the fires. The mixture of cabbage and mango is so refreshing, especially with the coconut lime dressing. I hope you give it a try! Scroll down for the recipe!
- Salad
- ½ head green cabbage, shredded
- ½ head red cabbage, shredded
- 6-8 carrots, shredded
- 1 cup raw sunflower seeds
- 2-3 mangos, diced
- Dressing
- ¼ cup Coconut Milk
- 4 Limes, juiced
- 1 Tbsp Coconut Nectar (or raw agave)
- ½ tablespoon Grated Fresh Ginger, juiced
- Using a food processor with the shredded disk, shred up the green and red cabbage and then the carrots and add it to a large bowl.
- Add in the raw sunflower seeds
- Dice up the mango (or by pre-diced to save time) and add it into the bowl.
- Give everything a good stir to combine the ingredients.
- Grate the ginger and squeeze out the juice (into a jar) with your hands.
- Add in the rest of the ingredients into the jar and shake vigorously.
- Pour the dressing over the salad and stir again.
- Refrigerate for about an hour before serving to allow the flavors to come together.
