Zesty Cabbage Medley
This cabbage salad will add as much flavor as it does color to your plate. And if you have a lot of leftovers, just pop it in the oven. Makes the perfect side dish to a hearty meal.
Ingredients2 cups green cabbage shredded
2 tablespoons lemon juice
1 teaspoon extra virgin olive oil
Shred 2 cups green cabbage and 2 cups purple cabbage and place in large bowl. Add lemon juice, olive oil, salt and pepper. Using your hands, mix the salad until the cabbage starts absorbing the lemon juice and oil.
Tastes great chilled. The salad will also keep for about 24 hours if refrigerated in an airtight container.
If you're in a hurry, you can substitute 2 bags of cabbage coleslaw instead of having to chop the cabbage.
Kneading dressing into a salad, especially one with lots of greens (cabbage, kale, swiss chard, spinach, lettuce) enables you to use less dressing for more flavor.
Yield: 2 Servings
Serving Size: 2 cups
Calories 60 | Fat 2.5g | Sodium 320mg | Total Carbs 10g | Dietary Fiber 3g | Protein 2g
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