Purple Cabbage Salad

This is a go to recipe that is easy to make in advance.  It is high in antioxidants, polyphenols,  fiber and protein. It travels well and is always a welcome addition to a potluck. 

1 whole purple cabbage sliced into narrow strips

½ onion slices into narrow strips

1 T muun chi Fermented Roots

2 T olive oil

1 tsp mineral salt

Massage all these ingredients in a bowl and spread on a baking sheet.  Roast at 450 degrees for 20 minutes, tossing at the after 10.

Remove from oven and set aside.

While cabbage is baking, assemble the rest of the salad.

2 c cooked quinoa

½ c chopped scallion

½ c roasted nuts – pecan, pistachio are delicious

½ c chopped dates

½ c white navy bean, cooked

1 beet, chopped or grated

¼ c chopped celery

1 sliced fruit of the season, stone fruits work well

In the summer

Fresh basil  leaves for garnish

Squeeze of one lime, 2 T olive oil, 2 T balsamic vinegar

Toss gently into the cabbage mixture.  Serve warm or at room temperature. This salad nourishes your gut and your guests.  It is fun to bring on a picnic or as a side at a fancy dinner - it’s that versatile. Enjoy!!