This salad is really easy to make. Chop, arrange, blend, dollop. That’s it. But the real magic in it is the colour purple.
Purple foods are rich in powerful phytochemicals called anthocyanins. Phytochemicals are the biologically active substances in plants that are responsible for giving them colour, flavour, and natural disease resistance . Anthocyanins are anti-inflammatory, have strong anti-cancer properties and protect our heart and eyes. Different types of purple foods include grapes, plums, cacao, blueberries, black cherries, pomegranates, figs, raisins, açai berries, purple potatoes and purple cabbage.
Inflammation, left unchecked, increases the risk of developing chronic disease. Fortunately, purple cabbage is full of anti-inflammatory compounds.
Purple cabbage, like other cruciferous vegetables, has more anti-cancer phytochemicals than any other vegetable. Studies show that a 20% increase in cruciferous vegetable intake equals a 40% decrease in cancer rates! . This is due to their powerful anticancer compounds, glucosinolates.
Finally, cabbage is extremely soothing to the digestive tract, and is helpful in healing gastric ulcers. This is due the amino acid glutamine, which nourishes the cells of the gastrointestinal tract.
Chew your cabbage very well to get the maximum benefits!
Eastern Dragon Salad
RAW • ANTI-INFLAMMATORY • ANTIOXIDANT RICH • NUTRIENT DENSE
| serves one |
- ½ cup finely shredded purple cabbage (Reserve one big purple cabbage leaf to serve the salad in)
- ½ cup julienned zucchini
- 3 snow peas, chiffonnade
- Small handful of mung bean sprouts
- Small handful of raw, activated almonds
- Small handful of finely chopped coriander (U.S cilantro)
- 1 teaspoon sesame oil
Tangy Almond, Ginger and Kaffir lime sauce:
- ¼ cup naturally sundried tomatoes, soaked in water till soft (reserve the soak water when done)
- 2 tablespoons of soak water
- ¼ cup almond butter
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon red onion, finely chopped
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, peeled and minced
- 1 clove garlic, minced
- 1 kaffir lime leaf, chiffonnade
- ¼ teaspoon flaky sea salt
- First, make the sauce – blend everything together in one go, put the liquid in first to help it blend.
- Next, make the salad, toss the cabbage, zucchini, snow peas and sprouts in a bowl with the sesame oil.
- Arrange in the centre of the big purple cabbage leaf.
- Dollop a generous spoon of sauce over the top.
- Top with coriander leaves.
- Roughly chop the almonds and scatter them over the top to finish.