Capping off this week of summer salads with a super-veg that to my surprise, ended up in my farmbox a few weeks ago: crunchy red cabbage. I love adding this cruciferous vegetable to salads or turning it into sauerkraut. The gorgeous pigment offers potent antioxidant benefit and is part of what makes purple cabbage a nutrition standout. Side by side, purple cabbage trumps green cabbage on almost every nutrient front!
I decided to pair red cabbage with peanuts and a seasonal fruit to give it some summer flair. This salad is salty and sweet with a lot of crunch- what’s not to love about that!?
Red cabbage: Cabbage is high in vitamin K, vitamin C and B6. Beyond blood clotting, vitamin K is recognized for its role in maintaining bone health and keeping arteries free from calcification. K2 from fermented and animal-based foods is primarily regarded for these effects but K1 from plant-based sources need not be discounted. B6 is needed for more than 100 enzymatic reactions in the body including producing our feel-good hormones, converting food to energy and making red blood cells, which carry oxygen around the body.
Peaches: These summer delicacies are rich in blood-sugar-regulating fiber and vitamin C, our free radical scavenging, collagen-producing, iron-absorption enhancing nutrient.
Peanuts: These legumes boast biotin, our skin and hair vitamin which plays several essential co-enzymatic roles including metabolizing our food into energy. Additionally they are rich in monounsaturated fats, a healthy fat that our hearts love.
Microgreens: They may be tiny but they pack an exceptional nutritional punch. Microgreens are harvested in the nascent stages of germination- before they become our mainstream vegetables like Swiss Chard or Mustard Greens. Research suggests they may contain up to 40 times higher levels of nutrients than their mature counterparts
- Half of a red cabbage, chopped
- 1 peach, cut into thin slices
- 1/2 cup green onion, diced
- 1/2 cup peanuts, crushed
- Microgreens for garnish
- 2 tbsp peanut butter
- 1 tbsp mustard
- 2 tsp ginger
- 1 tsp honey
- 1 tbsp soy sauce
- Chop up your red cabbage and dice up your green onion. Add them to a medium bowl.
- Cut your peach into thin slices and add to your salad mixture.
- In a blender, mix your dressing ingredients. Pour over your salad mixture.
- Toss your salad and top with microgreens and crushed peanuts.