Red Cabbage Salade
Category: Side Dish – Salade
Preparation time: 30 minutes approximately
Servings: 2 – 3
Difficulty: Very Easy
Other: Vegan and Gluten Free
Half head of red cabbage
1 clove of garlic
1 teaspoon of linseed
Extra-virgin olive oil (quantum satis)
Apple or balsamic vinegar (q.s.)
“The red cabbage has low calories, a good vitamin content (A, B, B1, B5 and B6 but especially C); it is very rich in minerals such as phosphorus, potassium, selenium, calcium and iron; and contains acetylcholine (a substance able to regulate the intestinal peristalsis). As all the cabbages, it contains some characteristics molecules with antithyroid effect and, thanks to the presence of isothiocyanates is believed that it could be a powerful intestinal anticancer.”
“The linseeds are very nutritious and now they’re considered a nutraceutical food; they’re rich in essential fatty acids (omega 3, 6, 9) and, in addition to dietary fiber, contain big amounts of minerals and vitamins such as folate, vitamin E, B6, B1, carotenoids, calcium, iron, phosphorus, magnesium, manganese, copper and selenium. “
- Eliminate the outer and less beautiful leaves of the cabbage, cut it in half, pick the good ones and put them in a container, wash them thoroughly with water, dry and cut into thin strips.
- Put the extra-virgin olive oil, the vinegar and salt in a small cup and beat well, with a fork, until you get an emulsion.
- Put the leaves strips into a salade bowl and add the emulsion, a clove of garlic chopped large and the teaspoon of linseed.
- Mix well and let stand it for about 20 minutes, so as to enable the leaves of the cabbage to become soft and to better absorb the seasoning.
- Before serving, you can remove the pieces of garlic (if you do not mind, you can cut the garlic finely before adding to salad or crush it with vinegar to a pulp).
- Serve it with an excellent bread.
Have a nice meal!