This slaw makes a great side or topping for fish. The recipe for the slaw comes from the Paleo Comfort Foods book by Julie & Charles Mayfield. The recipe calls for slicing the cabbage, but I prefer to put the cabbage in a food processor for smaller bites. Either way works, it comes down to preference.
A main component of this dish is red cabbage, which belongs to the cruciferous, or Brassica, family that includes broccoli, turnips and Brussels sprouts. Cruciferous vegetables are the only source of sulfur-containing compounds called glucosinolates that are responsible for their bitter flavor. Glucosinolates are digested into isothiocyanates that reduce inflammation and fight bacteria. The red pigment comes from a flavonoid, cyanidin, that functions as an antioxidant. Both cyanidin and the isothiocyanates prevent some types of cancer by stopping the growth of cancer cells, inhibiting enzymes that activate carcinogens and helping cells repair damage caused by carcinogens. In April 2012, Vanderbilt University Medical Center released research results showing that breast cancer survivors who ate more cruciferous vegetables reduced their risk of dying by 62 percent. (Source)
2 tsp red wine vinegar
2 tbsp olive oil
juice of 2 limes
1/2 tsp garlic, minced
1/8 tsp black pepper
2 cups red cabbage, thinly sliced
2 cups romaine lettuce, chopped
1 mango, peeled, pitted and chopped
1 cups cucumbers, peeled, seeded and chopped
1. Combine vinegar, olive oil, lime juice, garlic, and black pepper in a small bowl.
2. Mix all other ingredients in a large bowl.
3. Pour liquid over the slaw, tossing to mix.
4. Cover and chill for at least 1 hour.
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