Red Cabbage Salad

• 6 cups thinly sliced red cabbage
• 1 Tbs. minced garlic
• 1 Tbs. chicken broth
• 1/2 cup chopped scallions
• 1 Tbs. peeled, minced fresh ginger
• 1 1/2 Tbs. tamari
• 1/2 Tbs. rice vinegar
• sea salt & fresh ground pepper, to taste

 Let the sliced cabbage and minced garlic sit for 5 minutes to ring out health-promoting properties.
 Heat the broth in a large stainless steel skillet. Add cabbage, garlic, scallions, ginger and sauté over medium heat for 3-4 minutes stirring frequently
 Add tamari and rice vinegar. Season with sea salt and pepper.

Health Benefits:

 Red cabbage is a good source of vitamins B1, B2, B3, B5, B6, C, manganese, potassium, fiber, folate, copper, choline, phosphorous, magnesium, calcium, selenium, iron and protein. It’s an antioxidant and anti-inflammatory. The glucosinolates help prevent cancer. It also support the heart and reduces cholesterol. Red cabbage is a good for the digestive system.

 Ginger is a great digestive aid and is especially helpful for nausea, vomiting and motion sickness (safe during pregnancy). Ginger is anti-inflammatory and also protects against cancer. Ginger induces cell death in ovarian cancer cells. It helps boost the immune system due to its dermicidin content (secreted in the sweat and wards off invading microorganisms.

 Scallions contain fiber, B vitamins, manganese, calcium, vitamin A, C, K and folate. They are anti-bacterial, anti-fungal, anti-viral and anti-fungal. They help prevent lung and oral cavity cancers due to their antioxidants.


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