As a follow up to yesterday’s post about balancing raw and cooked during the colder months, I wanted to share a delicious new salad that you can eat year round! It’s filled with beauty foods and nutrition and can be eaten as a appetizer, or as a main dish.
Here’s what you’ll need and the nutrition inside the main Beauty Foods in this recipe:
Cabbage is rich in vitamin A, C and E-rich, which can help to lower cortisol levels, diminish crow’s feet, and prevent lines from forming. Purple cabbage has 6 to 8 times more vitamin C than green, but both are still very healthy and worth eating. Personally, whenever I’m eating cabbage raw and in salads (which is at least a few times a week), I always go for that beautifying purple! I like the green cabbage in soups and stews.
One of the most water-rich vegetables available, jicama is also rich in potassium, vitamin C and inulin. The later is a “pre-biotic” — meaning it’s a healthy sugar that feeds friendly flora and helps your body’s probiotic levels. Check out jicama at your local market or health market. It’s pretty common, but you may have never seen it because you’ve never looked!
A member of the onion family, scallions are rich in sulfur, a critical beauty mineral. They are also abundant in vitamin K, and something called indole-3-carbinol — which may help reduce unhealthy estrogen and fight cancer.
This delicious green herb is one of the best plant foods for heavy metal chelation (awesome for reducing the appearance of cellulite). It can also aid in digestion, relieve constipation, bloating, and possibly treat urinary tract infections. If you absolutely do not like cilantro at all (as I know some of us do not)…no worries! Sub in parsley or micro greens.
Serves: 6 or more
Ingredients:
Instructions:
Finely shred the cabbage using either a knife, mandolin or food processor. Peel the jicama and chop into small cubes. Dice the scallions and finely chop up the cilantro. Next, juice the orange and lime and place into a small bowl. Add the mustard, mashed avocado, salt and pepper (to taste) to the small bowl of juice, and whisk together to make the dressing.
Now for the exciting part! Combine the shredded cabbage, jicama, scallions, and cilantro in a larger serving bowl. Pour the dressing over the veggies and mix together. Make sure the dressing covers every vegetable thoroughly, tossing until complete.
This salad is tastier once the dressing has had a little time to “soak” into the vegetables. To do this, you can massage or push down on the veggies with a large spoon or kitchen utensil, which helps break down the cellulose and allows more dressing to seep into each bite. You can eat fresh, or allow to marinate for s a few hours before serving. Makes great leftovers the next day also!
Either way, you’ll find it to be light, refreshing and delicious.
This Festive Jicama Coleslaw can be served cold or at room temperature, anytime of the day.
Enjoy!
Sending you love,
Kimberly
