I love when a dish comes together that offers multiple wins!
Not only is it tasty and easy to make but it’s also giving me the nutritional bonuses I’m looking for. Like in this yummy shredded cabbage & brussels sprouts salad.
It’s a great way to enjoy cruciferous veggies (Brussels spouts & cabbage) & alliums (shallots) while also getting your green, purple, & white phytonutrients for the day plus a dose of healthy fats!
Crucifers & Alliums are 2 of the most important foods you can eat for cancer protection, inflammation lowering, & immune boosting benefits! You can read more about why eating a colorful diet is so important HERE plus my other favorite cancer fighting foods HERE.
I found this recipe in Dr. Andrew Weil’s cookbook, “Fast Food, Good Food“. I modified it a bit based on my taste preferences and shared these adjustments in the recipe below. Feel free to experiment and do the same for you. This is the beauty of cooking. You get to add in or take away based on what you and your family love.
By the way…this recipe is kid approved. Every time I’ve made it my girls have literally gobbled it up and asked for seconds!
Give it a go and let me know what you and your family think.
Shredded Brussels Sprouts & Cabbage with Lemon-Caper Dressing
- 1 lb (1/2 kg) Brussels sprouts, trimmed
- 1/3 head Red Cabbage
- 1 Lemon, zest the outside then press into juice
- 1 large Shallot, finely chopped
- 2 tsps Dijon Mustard
- 1-2 Tbsp Capers, rinsed, drained, & chopped (feel free to vary the amount based on your taste preference)
- 1/4 cup Extra-Virgin Olive Oil
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper, freshly ground
- 1/2 cup Raw Almonds
It goes well with a variety of different proteins. Our favorite is with chicken fajitas!