Red Cabbage and Cauliflower Salad

I am addicted to this salad, seriously. I'm just finishing off a batch, almost entirely by myself, in just 2 days.  It's a healthier version of the ramon noodle cabbage salad you may have tried.  I'll share the recipe and then explain the goodness of it after.   I like this salad even better the next day when the cabbage has wilted a bit. Mmmmmm........


Red Cabbage and Cauliflower Salad

1/2 head of red cabbage, cored and shredded (food processor works great)
1 c. cauliflower cut into small (marble size) pieces
1/2 c. raw cashews
1/2 c. raw sunflower seeds
1/2 c. frozen peas
2 green onions very finely sliced

Toss together in large bowl.
Dressing:
Add the following to your blender jar:
2/3 c. olive oil
1/4 c. vinegar (I like raw apple cider vinegar)
1/2 tsp honey
1 tsp salt
1/4 tsp pepper
1/4 tsp dry mustard
1/8 tsp paprika
1/8 tsp garlic powder

Blend together.

Pour some of the dressing over salad and toss, add more dressing as needed. Leftover dressing makes a great italian salad dressing so save the leftovers for a yummy salad and breakstick night.

Why Red Cabbage?

All cruciferous vegetables are a great for us. They help detoxify our bodies, they are high in fiber and vitamins such as A, K and C. Purple cabbage has twice the vitamin C as green cabbage.

In addition, red cabbage contains 36 different anthocyanins. Scientists are discovering that anthocyanins in plants may have many health benefits, including helping to prevent cancer, improving heart and blood vessel health, improving brain function, vision and diabetes, relieving inflammation and fighting infections.

So next time your recipe calls for cabbage, use some of the red variety for added health benefits.