Purple Cabbage Slaw
I grew purple cabbage in the garden this year. I love going into my raised bed garden and grabbing something fresh and flavorful to add some rich color that vegetables bring to the table. Purple cabbage, also known as red cabbage, is one of my favorites for many reasons. The antioxidant rich purple color, the anticancer benefits of the brassica family, l-glutamine, an amino acid, richly found in cabbage that helps to heal the gastrointestinal tract, and last but not least, the crisp, sweet flavor! Here is a go-to recipe I use frequently for a quick and fresh side for my fish, chicken or vege burrito meals. Enjoy!
1/2 medium head purple cabbage, core removed and shredded (thin slices)
1 lime, juiced
2 tablespoons extra virgin olive oil
1/2 teaspoon sesame oil
fresh ground pepper and sea salt to taste
Combine all ingredients and toss until evenly blended. You can easily combine purple cabbage, Savoy and green cabbage to create more color and texture. This particular evening I combined, homemade black beans, organic flank steak, heirloom tomatoes, avocado and cilantro on the bed of slaw and made a salad. I also sprinkled the salad with raw sunflower seeds. My taste buds were very happy! Leave out the flank steak and substitute chicken, fish or no meat for a more anti-inflammatory meal.
I just had to stop by and say that we have made this for dinner the last two nights and it is fabulous!! I added tomatoes, snap peas, shredded carrots and sunflower seeds. It paired well with both Mexican food and Jamaican food. I was a little worried it wouldn’t pair because of the sesame oil but it was great. Still good the next day too!