KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Over The Rainbow Cabbage Salad with Tahini-Lemon Dressing
Purple vegetables, such as this cabbage and others like eggplant and blueberries, contain anthocyanins. Anthocyanins are chemicals that protect body cells, decrease the spread of cancer cells, and more (source). Be sure to add some toasted sesame seeds (or hemp seeds would work) on top to compliment the salad nicely. I served it with fluffy garlic “buttery” quinoa, as a complete protein source.
Yield: 4 servings
Ingredients:
About 6-7 cups of roughly chopped red/purple cabbage (I used 1/4 of a large cabbage)
1 carrot, shaved with a peeler into 2-3 inch strips
3 celery stalks, chopped
1 red pepper, thinly sliced
2 handfuls of fresh parsley, chopped finely (or use other herb)
Half a batch of Lightened Up Tahini-Lemon Dressing (or make the full batch and save for later)
3-4 tbsp of toasted sesame seeds (or use hemp, sunflower, etc)
Salt & pepper, to taste ( I used Herbamare)
|
1st Keep
 Whitney
|
Comments