Red Cabbage Salad

I NEVER ATE MUCH CABBAGE until recently. I can honestly state that I now use both red and green cabbage frequently in some of my favorite new dishes.

My interest in “Let Food Be Thy Medicine” sparked my curiosity about trying cabbage in my diet as I began my journey toward healthier foods. Still, the revelation is how tasty it is in the recipes I have made using it. Casseroles, soups, and salads all benefit from its inclusion. That is a nice surprise.

I’m now a total convert to cruciferous vegetables, where cabbage is one of the leading stars in this family lineup. I’m not really understanding taxonomy to any great degree (or interest), so we’ll leave that to those who have an interest outside of this post to learn about the array of veggies in the family. Google it!

My focus here is offering a new red cabbage salad recipe that received critical acclaim from my girlfriend at our Memorial Day picnic – it must really be good! I’m glad when she’s happy with my recipes. Our remaining debate is whether it's a salad or a slaw?

This is a cold slaw (not braised and warm like the German versions) that is easy to make and offers phytonutrients that contain anthocyanins (dark pigments) that help reduce chronic inflammation in the brain and heart. I wish it could help my rotator cuff, but I concede my brain and heart are a good start.

Anthocyanins are powerful antioxidant pigments that give fruits and vegetables their vibrant red, purple, and blue colors. They offer significant health benefits, primarily by fighting oxidative stress and reducing chronic inflammation. These plant compounds are widely linked to heart, brain, and metabolic health. Source Google AI.

Bob’s Purple Cabbage Slaw/Salad

I’ll be darned if I can tell if the cabbage is red or purple. In my visual world, it looks purple.

Ingredients

½ a small purple/red cabbage head, chopped and sized to your liking - about 3 cups

1 large carrot, grated

3 TBS of diced red onion

1 Granny Smith apple, peeled and cubed

1 - 14 oz. can of drained black beans (optional)

¼ cup of raisins (2 little packs)

salt and ground pepper

Dressing:

1/3 cup extra virgin olive oil

3 TBS of cider vinegar or balsamic

1 TBS spicy mustard

1 TBS honey

___________

Shake the dressing ingredients to create an emulsion before pouring over the chopped vegetables to make the salad/slaw. Refrigerate for 2 hours before serving.

This is a delicious side dish enjoyed with turkey burgers.

Enjoy!