Triple Treat Cabbage Salad
(Super Immunity p. 208)
For this week’s Super Immunity recipe I went for a salad that could accompany my slow cooker soups. The name refers to three varieties of cabbage, green, purple, and savoy. I had to modify it because I can’t always find savoy cabbage. So I threw the finished salad onto some romaine. What I like about cabbage salads is that they can be dressed and refrigerated. They will last for a awhile, which lettuce based salads can’t do. They’re also good tossed with pasta for a salad, or as a filling for a san
dwich or wrap. I changed up the dressing as well by not peeling the apple and using walnuts instead of cashews because I know the Vitamix can handle it , and that’s my preference. I also seasoned it with salt and pepper and a little cider vinegar to balance out the sweet taste.
Here is How I Did It:
1-2 C finely sliced green cabbage
1 C finely sliced purple cabbage
1 carrot, grated
1/2 red bell pepper, thinly sliced
a couple tablespoons each: currants or raisins, pumpkin seeds, sesame seeds, and sunflower seeds
1/2 C non-dairy milk
1 apple, cored
1/2 C walnuts
1 T balsamic vinegar (next time I will use cider vinegar)
water (as needed)
Blend all dressing ingredients in a high speed blender or food processor until smooth and creamy. Add water to thin if desired. Toss everything in a large serving bowl, reserving some of the seeds for a garnish.