SaladsVegan/Plant based RecipesVegetables
Cabbages are from the Brassica family and are especially high in the cancer-fighting phytochemicals called Sulphoraphanes. Cutting and bruising the plant tissues actually increases the levels of these phytonutrients as the raw leaves sit. So I recommend slicing and preparing the cabbage in this recipe at least an hour or so before you plan to eat it to maximize it’s cancer fighting potential! The carrots add wonderful color as well as large amounts of beta carotene, a valuable antioxidant that helps to power our immune system.
Great way to get your cancer-fighting phytonutrients!
Servings 4 servings
- Mandolin or food processor or grater
- ¼ large green cabbage sliced very thin ( I use a Mandolin)
- ½ cup red cabbage sliced very thin
- 1 carrot grated or sliced into thin,long, narrow strips
- ¾ c. Lucia’s soy mayonnaise or other vegan mayo
- ½ tsp. celery salt
- 1 tsp. Lucia’s Seasoned vegetable salt
- Toss thoroughly to mix the vegetables.
- Then toss lightly with the creamy dressing.
- Garnish with thinly sliced scallion tops and enjoy!
Serving: 1-4th | Calories: 60kcal | Carbohydrates: 9g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 266mg | Potassium: 208mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2748IU | Vitamin C: 36mg | Calcium: 41mg | Iron: 1mg