Cabbage is a member of the cruciferous vegetable family which all contain sulforaphane: a powerful cancer-preventing and cancer-fighting nutrient. You could sub green cabbage, but I love the purple cabbage for its beautiful pigment and higher profile of beneficial plant compounds. The antioxidant level of the purple cabbage is actually 4.5 times higher than that of the green cabbage. Anthocyanins, a powerful antioxidant, create the purple pigment in fruits and vegetables and are known to protect against heart disease by preventing blood clots. Cabbage is also rich in vitamin C, vitamin K, and fiber. Tossed with the Jala Pepa Crema, this high-protein slaw is the perfect addition to any dish.
3 cups thinly shredded purple cabbage
1 tsp salt
1 cup thinly sliced leek bulb
¼ cup chopped parsley
½ cup Jala Pepa Crema
1. To a bowl, add 1 tsp salt with the cabbage and let sit for at least 15 minutes. Drain the liquid.
2. Add in other ingredients and toss with Jala Pepa Crema.