Red Cabbage is an Anti-Inflammatory Food

 

Red cabbage contains several healthy nutrients, making this a must-have vegetable in your diet. Anti-Inflammatory Food

#1 Vitamin C

We all think of citrus fruits as the Vitamin C powerhouses but did you know that 1 cup of shredded red cabbage contains 66 percent of the recommended daily intake of Vitamin C? Vitamin C functions as an essential cofactor in numerous enzymatic reactions, and as a potent antioxidant. It also helps your body absorb iron.  

#2 Anthocyanin Polyphenols

Red Cabbage’s color reflects it concentration of Anthocyanin Polyphenols which are well-documented anti-inflammatory antioxidants thought to protect against diseases like cancer. A diet rich in antioxidants can prevent oxidative stress and chronic inflammation.

#3 Glucosinolates

Glucosinolates are natural components of many pungent plants such as mustard, cabbage and horseradish. They can be converted into isothiocyanate compounds, which are thought to be protective against a variety of cancers including bladder cancer, breast cancer, colon cancer, and prostate cancer. They also help to prevent H. pylori overgrowth inside the stomach and prevent related GI issues.

Bonus!

It is inexpensive, readily available and tastes great! It has a hearty and slightly bitter taste and a crunch that makes it perfect to use in salads or as a garnish for burgers or burritos.

For the Tastebuds:

Cilantro Jicama Fiesta Slaw

Anti-Inflammatory Food

 

Cilantro Jicama Fiesta Slaw
Cilantro Jicama Fiesta Slaw
Print Recipe
This tasty slaw would be great on its own or would make a great garnish for burritos, black bean burgers, tacos or taco salads. You name it!
Servings Prep Time
6 side item servings 30 minutes
Servings Prep Time
6 side item servings 30 minutes
Cilantro Jicama Fiesta Slaw
Cilantro Jicama Fiesta Slaw
Print Recipe
This tasty slaw would be great on its own or would make a great garnish for burritos, black bean burgers, tacos or taco salads. You name it!
Servings Prep Time
6 side item servings 30 minutes
Servings Prep Time
6 side item servings 30 minutes
Ingredients
Servings: side item servings
Instructions
  1. Shred, slice, chop all of the veggies. I used a food processor to shred the cabbage and slice the Jicama.
  2. Combine the cabbage, jicama, orange pieces, orange zest, onion & jalapeno in a bowl.
  3. In a separate bowl combine the olive oil, tahini, cider vinegar (or lime juice), cilantro,maple syrup, cayenne and mayonnaise (if using it). Stir until thoroughly mixed. If there is any reserved juice from the orange, you could add it to the dressing.
  4. Toss the veggies with the dressing until veggies are well coated. You can toss in the pumpkin seeds at this time or save and use them as a garnish to keep their crunch, either way would be good.
  5. Chill in refrigerator until ready to serve.
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