Purple power salad

Purple power salad

By
From
The Medicinal Chef
Serves
2
Photographer
Martin Poole

This does exactly what it says on the tin: it’s purple and powerful! The compounds that make plants purple have many effective properties. I use flaxseed oil for its high omega 3 content. It’s easy to find in your local health food shop, and you could swap it for olive oil if you prefer.

Ingredients

Quantity Ingredient
1/4 red cabbage, finely sliced
1/2 red onion, finely sliced
1 large raw beetroot, finely grated
2 tablespoons flaxseed oil
1 teaspoon honey
1 teaspoon balsamic vinegar
1/2 garlic clove, finely chopped
1 teaspoon toasted sesame seeds
sea salt
black pepper

Method

  1. Mix the red cabbage, red onion and beetroot together in a large serving bowl. Combine the flaxseed oil, honey and balsamic vinegar in a small bowl. Add the garlic. Stir well and drizzle over the grated vegetables.
  2. Sprinkle with toasted sesame seeds and season with salt and pepper. Mix together thoroughly and serve. If you like, you can prepare the dressing in advance and mix it with the vegetables just before serving.

Good for

  • Skin: Eczema

    Joints & bones: Bursitis

    Immune system: Colds & flu

    Heart & circulation: Heart disease, High cholesterol

    Digestive system: Haemorrhoids
Tags:
The Medicinal Chef
Dale
Pinnock
healthy
nutritional
medicinal
diet
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