Dandelion and Cabbage Salad with Horseradish Dressing

We can live without a kidney, we can live without a lung, and we can live without a gallbladder, too. But, we cannot live without a heart.

So it’s best to learn how to support your heart right now, while it’s still ticking. There are many foods that you can start incorporating into your diet that will help give your heart the support it needs to keep doing its amazing job keeping you alive, one of which is dandelion leaf.

Dandelion leaf is not only a natural diuretic, it’s also rich in potassium so it’s safe to use with water retention related to heart problems (edema). As a hepatic and chologogue, dandelion is helpful in reducing congestion and inflammation in the liver, which is imperative for heart health. The liver works to detoxify the blood that is put into circulation. As a bitter herb, dandelion also helps release heat and that helps cool the body. It’s time to chill out with this delicious Marinated Dandelion and Cabbage salad:

• 1 bunch dandelion greens (1 cup), cleaned and chopped thin
• 2 cups purple or green cabbage, shredded
• 2 carrots, cut into thin matchsticks
• 1/2 tsp. sea salt
• 2 tbsp. freshly grated horseradish root
• 2 tsp. local honey
• 1/4 cup olive oil
• 3 tbsp. apple cider vinegar (or lemon juice)

Put the dandelion, cabbage and carrots into a large mixing bowl and sprinkle with sea salt. Work the salt into the vegetables using pressure and squeezing with your hands for a few minutes.

Let the vegetables sit while you prepare dressing ingredients. Grate the horseradish root (can use prepared horseradish if fresh is not available) and combine with local honey, olive oil, apple cider vinegar and a dash of sea salt. Whisk dressing ingredients together.

Return to the vegetables and squeeze the cabbage and dandelion mixture to help release any water. Discard the water that is released from the salad. Combine the salad with Horseradish Dressing. Marinate 45 minutes or overnight. Enjoy!

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