Red Cabbage Salad

I NEVER ATE MUCH CABBAGE until the past couple of years. 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 in trying more cabbage as I began my journey to healthier foods in my diet. Still, the real surprise is how tasty it is in the many recipes I have made. Casseroles, soups, and salads all benefit from its inclusion.

I’m now a total fan of 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!

I’m narrowing my focus today to 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 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 focus.

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 it over the prepared vegetables to make the slaw. Refrigerate for 2 hours before serving.

Enjoy!