Mexican Cabbage Salad
Today’s recipe is a delish, easy, healthy and amazing side salad. Thanks to yet another fantabulous Maili brainstorm, I have made it several times. It’s the perfect dish to take to a potluck (I looooove potluck’s by the way!) or to make for a casual dinner party. Oh and it is DELICIOUS the next day…if it makes it that long!
As you may recall, I wrote about the health benefits of cabbage, but it bears repeating because – well – why not? Cabbage is:
- Low in fat and calories, which is always a Silver Lining for me!
- Antioxidant. Cabbage is full of phyto-chemicals like thiocyanates, indole-3-carbinol, lutein, zea-xanthin, sulforaphane, and isothiocyanates. These compounds are powerful antioxidants and are believed to help protect against breast, colon, and prostate cancers and help reduce LDL or “bad cholesterol” levels in the blood.
- Full of vitamins. Cabbage is also rich in essential vitamins such as pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6) and thiamin (vitamin B-1). These vitamins are essential in the sense that our body requires them from external sources to replenish.
- Vitamin K. Enough vitamin K in the diet contributes to healthy bones. In addition, vitamin-K also has established role in Alzheimer’s disease patients by limiting neuronal damage in their brain. Yet another Silver Lining is that vitamin K aids in digestion.
- Vitamin C. Regular consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
- Great source of Minerals. Cabbage also contains an adequate amount of minerals like potassium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is required for the red blood cell formation.
Mexican Cabbage Salad by Chef Maili Brocke
- 1 head of cabbage, chopped
- 1 bunch of radishes, grated
- 3 limes
- 1 bunch of cilantro, chopped
- ½ teaspoon kosher salt
- ½ teaspoon Mexican salt (see photo). If you don’t have it or can’t find it, cayenne pepper will do.
- In a large bowl, combine all ingredients.
- Let it sit for 30 minutes and then toss again
- Serve and enjoy!
For more delectable recipes from Chef Maili, be sure to check out her blog, The Maili Files!
Thank you, as always to the oh-so talented Blue Caleel for taking photos…while I ATE!