We love this recipe – super quick and versatile, you can eat it for lunch, as a side with dinner or munch at any time for a snack! Plus you can pretty much add in anything you like! As well as its versatility the core ingredient is the humble red cabbage and we simply don’t eat enough purple, so a great way to up those vital phytonutrients you find in purple foods.
- 1/4 to 1/2 red cabbage
- 2 to 3 carrots
- Any nuts for topping and added crunch
- 1 tablespoon of tahini
- 1 garlic clove, chopped
- 1 teaspoon of dijon mustard
- 1 lemon
- 2 tablespoons of water (you can increase depending on the consistency you like)
- Salt and pepper to season
- Wash and dry all the ingredients
- Make the dressing first. Combine all the ingredients in a bowl and whisk together, you can add more water to reduce the consistency (you can also blend all the ingredients if you prefer)
- Grate the carrots and add to a large bowl
- Finely chop (or using a mandolin) the red cabbage add to the bowl with the carrots
- Add the dressing to the bowl with the chopped carrots and red cabbage, mix, add the nuts and serve
About purple fruits and vegetables
They contain a phytonutrient called anthocyanins which is an antioxidant that helps fight oxidative stress. Oxidative stress is when free radical activity and antioxidant activity in the body is out of balance. Free radicals are helpful but we need them in balance. Put simply we need to eat as many antioxidant foods as possible to support our bodies. The more colours we eat from fruit and vegetables the wider the range of different types of antioxidants we will eat having many beneficial effects, helping to protect us.
Eat the rainbow!