Sometimes nothing else will satisfy me but a fresh, raw, crunchy and delicious salad. But, at the end of winter and in the beginning of spring there’s not too much produce being harvested.
The ground, in most places, is still hard as a rock, and the new spring sprouts have yet to burst up and start growing.
That means, it’s a great time of year to enjoy the hardy wintry-type foods that are still abundantly available, but prepare them in a much lighter way.
As a salad!
I’m using Chinese cabbage in this recipe, but you can use any type. There are so many to choose from. Purple cabbage, for example, would make this dish really stand out with a burst of bright color if you’re craving some eye candy.
Cabbage has a mildly sweet flavor and is rich in vitamin C, vitamin K, vitamin B6 (pyridoxine), choline, beta carotene, folate, and fiber. It also contains sulphur compounds that help with digestive health, liver health and bodily detoxification.
So, if you’re craving a crunchy and delicious salad like I am, get yourself a beautiful head of cabbage and start chopping! Your whole body will thank you for it.
- Shred the cabbage or slice it thin
- Place into a large mixing bowl
- Add apple and parsley
- Whisk the oil, vinegar, ginger juice, honey and salt
- Pour over the sale and toss to coat
- Garnish with crushed toasted almonds
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.