Can we talk about red cabbage for a second? I recently bought some for a recipe I created for a client, and I had so much leftover. With the extras, I decided to make cabbage salad that I could eat all week.
[tweetthis]A tri-color spring #salad that is as healthy as it is beautiful. #vegetarian[/tweetthis]
Red cabbage is such an inexpensive veggie that lasts for a long time. It’s ridiculously low in calories,(just 25 calories in a cup), and it contains fiber and an antioxidant, call anthocyanin. This is typically found in blue and purple plants (think blueberries) and can reduce inflammation, boost cognitive function and protect against cancer.
This salad is super crunchy, and it provides a heaping serving of protein from the peas (about 9 grams per cup). Neither cabbage nor carrots will get soggy when dressed, so you can make this salad on Sunday and enjoy it all week!
Makes 4 servings (a serving is about 1 cup)
2 cups shredded cabbage
1 cup shredded carrots
1/2 cup green peas
1/2 cup apple cider vinegar
2 tablespoons Dijon mustard
3/4 cup Canola oil
1 tablespoon honey or Agave
salt and pepper to taste
In a large mixing bowl, combine the cabbage, carrots and green peas. In a separate small bowl, combine the vinegar, mustard, oil, honey and salt and pepper. Whisk until it comes together. Pour the dressing on top of the cabbage mixture and stir until evenly coated.