Spring Cabbage and Blackberry Salad

In my quest to incorporate more local (and more economical) foods in our diet, and also eat delicious food, I’ve been experimenting with fresh salads. This salad to me tastes like spring (if we ever get spring). I love the fresh combination of flavours and variety of textures. Further to my recipe of last week, I’ve included seeds in this recipe for added protein, vitamins, minerals and fibre, all while being less allergenic.

I haven’t always embraced cabbage, but for many reasons we should:

  • Rich in vitamins, minerals and antioxidants
  • Being cruciferous, the antioxidants it contains can help reduce markers of inflammation
  • Contains gut-friendly insoluble fibre
  • Contains soluble fibre which helps reduce LDL cholesterol
  • Contains pigments called anthocyanins which help reduce risk of heart disease
  • Particularly high in vitamins C and K
  • Inexpensive.

Cabbage Blackberry Salad
1/4 purple cabbage – shredded or chopped
1 orange pepper – sliced
1 green apple – sliced
1/2 – 1 cup blackberries
2 green onions – chopped
1 – 2 tablespoons black sesame seeds
2 – 4 tablespoons toasted pumpkin seeds

Apple Cider Vinaigrette
1/4 apple cider vinegar
1/3 cup olive or avocado oil
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons maple syrup
1 – 2 cloves garlic – minced
1/8 teaspoon salt *adjust as needed*

Whisk above ingredients or blend in high speed blender.