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Red Cabbage and walnut salad- with Geramin La Brie’s Santorini Mix

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Ingredients

Adjust Servings:
1/2 Head Sliced Thin Red Cabbage
2 Cored and Sliced Thin Granny Smith Apples
1 Teaspoon Geramin LaBrie’s Santorini Mix
1/2 Cup Sugar
3 Tablespoons or Juice of 1 Lime Vinegar
1/2 Cup Virgin Olive Oil
1 Tablespoon Worcestershire sauce
2 Tablespoons Chopped or Parsley Fresh Dill Optional
1/4 Cup Halved Walnuts You may substitute Cashews or Almonds
1 Teaspoon Freshly ground pepper

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Red Cabbage and walnut salad- with Geramin La Brie’s Santorini Mix

Features:
  • Gluten Free
  • Vegan

Health Sutra
Red cabbage has ten times more vitamin A and twice as much iron as green cabbage. Red cabbage contains anthocyanins . The anthocyanins act as dietary antioxidants, as digestive aids, as an anti-inflammatory, and they have potentially protective, preventative, and therapeutic roles in a number of human diseases.

  • Serves 6
  • Medium

Ingredients

Directions

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Method
In a bowl whisk the olive oil, sugar, Worcestershire sauce, pepper salt –Santorini Mix and the vinegar or juice of lime add the sliced cabbage and apples, walnuts, toss and serve. Garnish with fresh dill or fresh parsley.

Knowledge Sutra
The word “cabbage” is an Anglicized form of the French caboche, meaning “head.” It has been used to refer to loose-heading and nonheading forms of Brassica oleracea. Red cabbage’s colorings are due to the presence of anthocyanins. These plant pigments produce red, pink, violet and magenta colors within different parts of food plants.

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