Ever since daylight savings time passed I have noticed my menus shifting toward cold foods, raw foods and more salads. I love salad but I tend to shy away from cold food during the dark, winter months when all I can think of are soups, chilis and stews, beans and warm vegetables.
The weather here hasn’t necessarily caught up to Spring but I am starting to. Spring is all about cleanses and cleaning house. Whether it’s deep-cleaning your house, car, cabinets, closets, office or body – most of us are doing some deep cleaning somewhere in our lives.
Which reminds me, I am in serious need of a deep-cleansing facial! And for that matter, an entire day at the spa, shuffling from treatment to treatment in a white, fluffy robe while someone regularly refills my spa-cocktail-spritzer. A day with clean, raw, simply dressed foods that are as tasty as they are healthy.
That is where this salad comes in. Since I am probably not going to have that spa day anytime soon, I think I will put on my fluffy spa robe, a face mask, make some cucumber-mint water and another batch of this Spring Detox Salad. The ingredients in this cleansing cabbage salad can help reduce inflammation, alkalize the body and cleanse your digestive tract. Just what I need this time of year!
- Flaxseed Oil is my go to for most salads. I always buy the cold-pressed, unrefined with added lignans. I love the taste and the fact that Flax Oil contains the highest level of omega-3 fatty acid ALA among vegetable oils is not lost on me.
- When I say “small” head of cabbage, I mean small! Each of these cabbages were roughly 1/4 the size of a regular head of cabbage. In terms of volume, I would say that both of these heads together equaled 1/2 of a large green cabbage.
- 1 small head red cabbage
- 1 small head green or napa cabbage
- 1 to 2 carrots, peeled and cut into ¼” rounds
- 4 scallions, thinly sliced
- handful parsley leaves, coarsely chopped
- 1¼ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 1.5 tablespoons flaxseed oil
- 1 tablespoon red wine vinegar
- ½ organic lemon, squeezed
- Gather the ingredients.
- Clean, peel and slice carrots into ¼” rounds.
- Chop cabbages into 1″ pieces. This does not have to perfect. Just cut them vertically about 1″ apart and then cut the vertical pieces horizontally about 1″ apart until you have something like this.
- Thinly slice scallions and coarsely chop parsley. Toss into a large container with cabbages and carrots.
- Combine with salt, pepper, flaxseed oil, vinegar and lemon. Toss to combine and refrigerate for at least one hour to allow cabbage to soften.
- Serve and Enjoy!