Over the Rainbow Cabbage Salad with Tahini-Lemon Dressing
INGREDIENTS
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Purple vegetables, such as this cabbage and others like eggplant and blueberries, contain
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anthocyanins. Anthocyanins are chemicals that protect body cells, decrease the spread of
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cancer cells, and more (source). Be sure to add some toasted sesame seeds (or hemp seeds
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would work) on top to compliment the salad nicely. I served it with fluffy garlic “buttery” quinoa,
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as a complete protein source.
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Yield: 4 servings
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About 6-7 cups of roughly chopped red/purple cabbage (I used 1/4 of a large cabbage)
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1 carrot, shaved with a peeler into 2-3 inch strips
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3 celery stalks, chopped
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1 red pepper, thinly sliced
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2 handfuls of fresh parsley, chopped finely (or use other herb)
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Half a batch of Lightened Up Tahini-Lemon Dressing (or make the full batch and save for later)
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3-4 tbsp of toasted sesame seeds (or use hemp, sunflower, etc)
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Salt & pepper, to taste ( I used Herbamare)
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