Cabbage is cheap and plentiful in winter. You may be surprised to know that cabbage is high in Vitamin C, fiber and loads of other nutrients. There have been several studies that have suggested that high cabbage (and other cruciferous veg) consumption could be linked to lower rates of cancer. Here is a link to some of those studies: http://www.sciencedaily.com/releases/2005/10/051031124249.htm
This salad is a beauty...and it really speaks for itself- so many colours and so many health benefits rolled into one. It is great as a side dish to almost anything you prepare- from vegetarian curries to roasted chicken.
It is much easier if you have a food processor to shred the cabbage, but don't be dissuaded from trying it if you don't. Grate the carrots and slice the cabbage really thin and you will get a similar result. This makes a big batch- keep the dressing separate until you are ready to serve and then you can have a beautiful, crunchy salad for days! This recipe would be lovely with pumpkin seeds, sunflower seeds or cranberries.
1/2 head of green cabbage
1/2 head of red cabbage
2 carrots
1/4 cup chopped flat leaf parsley
1/2 cup olive oil
1/4 cup white wine vinegar
1/2 lemon, juiced
2 tbsp agave syrup or honey, or more to taste
1 tsp dijon mustard
1/2 tsp sea salt
ground pepper
1. Process cabbages in food processor with shredding disk. Use grating disk for carrots. Combine in large bowl. Add chopped parsley.
2. Combine dressing ingredients and whisk (or shake in jar) until emulsified. Season to taste.
3. Use as much cabbage mixture and dressing as you desire. If it is prepared ahead of time, the white cabbage takes on a lovely pink hue.
