Shredded Red Cabbage and Carrot Salad

Red cabbage, red cabbage, also known as purple cabbage, like blueberries, contains concentration of anthocyanin polyphenols that some experts believe may have powerful antioxidant and anti-inflammatory capacities. It’s an excellent source of vitamin C and a good source of vitamin A.

This is a simple and delicious salad that keeps well for a few days in the refrigerator. Finely shred the cabbage into thin strands for the best result.

May I take this opportunity to wish you all a very happy and blessed Christmas and success and health for the New Year 2013!

Shredded Red Cabbage and Carrot Salad

adapted from The New York Times

350 g Red cabbage, cored and finely shredded
250 g Carrots, peeled and finely grated
2 tbsp Finely chopped garlic sprouts
1 tbsp Freshly squeezed lemon juice
2 tbsp White wine vinegar
Salt and freshly ground pepper to taste
1 Small garlic clove, finely minced
1 tsp Dijon mustard
6 tbsp Extra virgin olive oil

Cover the shredded cabbage with cold water, and let sit for 15 minutes while you prepare the remaining ingredients. Drain.
Toss together the red cabbage, carrots, and chopped garlic sprouts.
Whisk together the lemon juice, vinegar, salt, pepper, garlic and Dijon mustard. Whisk in the oil. Toss with the vegetables and garlic sprouts. Taste, adjust seasonings and serve. Alternately, allow to sit for 30 minutes to an hour in the refrigerator, then serve.