Eat Well, Be Well, Live Well

I serve this salad often, pairing it with Spicy Grilled Shrimp (recipe coming soon!) or turkey sausages and Sweet Pickled Cucumbers. It would also be a good side to a grilled tofu dish. It’s fast and easy to prepare with a great crunchy texture, and it’s an excellent source of Vitamin C and Vitamin K. (Vitamin K plays an important role in bone health. People who have taken broad-spectrum antibiotics are particularly at risk of Vitamin K deficiencies.)

This salad is essentially coleslaw but without carrots, green onions instead of white and the addition of curry and peanuts.

Ingredients for Salad

1/2 a small head of green cabbage, finely sliced

1/2 a small head of purple cabbage, finely sliced

3 green onions, finely sliced (the white part and a little of the green)

1/4 cup fresh cilantro leaves, roughly chopped, stems removed

2 tbsp. dry-roasted peanuts, roughly chopped (dry-roasted is a must!)

Ingredients for Dressing

1/4 cup mayonnaise

1/2 tsp. Dijon mustard

1 tsp. apple cider vinegar

2 tbsp. buttermilk

1/2 tsp. sea salt

1/4 tsp. freshly-ground pepper

2 tsp. mild curry powder

Preparation

Toss first three salad ingredients in a large bowl, reserving cilantro and peanuts.

Whisk mayonnaise in a small bowl. Whisk in mustard until fully blended. Whisk in buttermilk, cider vinegar and buttermilk until blended. Whisk in spices until combined.

Toss the salad with the dressing until evenly coated. Sprinkle the cilantro and chopped peanuts over the top. Serve immediately.

Enjoy!