Friday, September 5, 2014
As promised last time, today, cabbage salad.
Since it is about a sixth cabbage salad on my blog I do not really have much more to rave about. However, to convince those who have not found their way to embrace cabbage, I would like to mention an article from one of the health magazines I recently read. Once again it, quotes a study proving that cruciferous vegetables, which include Brussels sprouts, kale, arugula, broccoli, cauliflower, and of course all kinds of cabbage, are a powerful remedy against any inflammations in our bodies. Consumed daily, they help prevent heart disease and other problems caused by inflammation.
My cousin showed me this recipe many years ago. Back then I made it quite often. It came back to me recently after an international summer party I was invited to. There was a huge bowl of coleslaw salad to accompany pork that was roasted in a sputnik-like device. And I noticed how a mountain of that simple yest excellent coleslaw disappeared to the last shredded cabbage leaf.
This particular salad really is a simple coleslaw made of cabbage and onion. It also has a typical coleslaw dressing, to which an equal amount ketchup is added. Ketchup not only lightens the dressing but also adds extra sweetness and lycopene to that already very healthy salad, which can be served with grilled meats, cold meats, or sandwiches.
Cabbage Salad with Ketchup Dressing
1/2 small cabbage, shredded,
1/2 medium onion, sliced,
2 tbsps fresh chopped parsley or dill,
1/4 cup mayonnaise,
1/4 cup ketchup,
salt and pepper to taste.
1. Place shredded cabbage in a medium bowl. Add onion and herbs. Mix thoroughly.
2. In a small bowl mix mayonnaise with ketchup. Season with salt and pepper. Pour dressing over the cabbage and mix.
3. Let it marinate for 1/2 hour. Serve in room temperature.