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Moroccan Red Cabbage and Carrot Salad (Antioxidant-Rich, Anti-Inflammatory)

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On Sunday, I took a flight to Minneapolis for a five day conference on functional medicine. I knew what was ahead of me. Coffee, carbs and doctors eating cookies. I needed an alkalizing, antioxidant, immune-boosting and polyphenol-rich meal before I departed.

The Moroccan red cabbage and carrot salad provided the answer. Rich in anthocyanins, carotenoids, anti-inflammatory spices, omega 3’s and zinc, this pretty salad is intensely nutrient dense, luscious to eat, and gave me the boost I needed.

The next time you just need a big bowl of fresh veggies, flavors and nourishing foods, make this Moroccan red cabbage and carrot salad! It’s easy to make, delicious and so full of health benefits.

Further Food Commentary:

Red cabbage is a good source of vitamin K and provides small amounts of calcium, magnesium, and zinc, which can help build and maintain healthy bones. Red cabbage is high in fiber, making it easier to digest foods and keep your digestive system healthy

By Anna Lee

Moroccan Red Cabbage and Carrot Salad (Antioxidant-Rich, Anti-Inflammatory)

  • Prep Time:5 Minutes
  • Cook Time:N/A
  • Servings: 2

Ingredients

1/4 red cabbage, thinly sliced

2 carrots, peeled and grated

1 tablespoon golden raisins

1 tablespoon pumpkin seeds

1 tablespoon fresh mint

Dressing:

1/4 cup of EVOO

1/8 cup fresh lemon juice

Pinch of cinnamon

Pinch of ground cumin

Dash of raw honey

1 clove garlic, crushed

Instructions

  1. Mix dressing ingredients together in a glass. Whisk until the dressing is emulsified. Set aside.
  2. Add all salad ingredients to a bowl. Pour on dressing. Toss. Serve immediately or let the salad ingredients marinade in the dressing for several hours.
Mix dressing ingredients together in a glass. Whisk until the dressing is emulsified. Set aside. Add all salad ingredients to a bowl. Pour on dressing. Toss. Serve immediately or let the salad ingredients marinade in the dressing for several hours.

Nutrition Information

Per Serving: Calories: 354; Total Fat: 31 g; Saturated Fat: 5 g; Monounsaturated Fat: 20 g; Polyunsaturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 45 mg; Potassium: 242 mg; Carbohydrate: 11 g; Fiber: 3 g; Sugar: 7 g; Protein: 5 g

Nutrition Bonus:

Vitamin C: 10%; Vitamin A: 510%; Iron: 5; Calcium: 24%;

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