Well we are through the better part of January, how are your New Year’s resolutions going? Hopefully you haven’t given up yet! Personally, I think I’m doing quite well! I made the resolutions to be more upfront about the things that I want and need to live a happy healthy life, and take full advantage of the amazing opportunity I have to be living in one of the most amazing cities in the world! (The only thing I haven’t done is gotten back into the gym habit, but I’ve been drowning in essays!)
If you made the resolution to live a healthier life, eat more fruits and veggies, or eat more meals meatless this is a recipe you must try! Even if you didn’t make those resolutions you should still give it a try cause it’s amazing. So many different colors all mixed up into one amazing and healthy dish! I think I actually feel my body fueling up on nutrients when I eat this. The mixture of sweet, bitter, and tart keeps you going back for more, no boring salad here! It’s completely vegan, without any refined sugars! Mmmm, refreshing.
So. Many. Nutrients. Everything in this salad is absolutely healthy body friendly:
Purple Cabbage: Fiber (Keeps your digestive system moving), Potassium (healthy blood pressure), Vitamin C (antioxidant), Vitamin A (eye health)
Red Pepper: Fiber, Vitamin C, Folate (cardiovascular health), Vitamin A, Vitamin E (tissue health)
Orange: Calcium (bone health), Potassium, Vitamin C
Pomegranate: Vitamin C, Vitamin K (immune health), Antioxidants (5th strongest)
Cilantro: Vitamin A, Vitamin K, Phytochemicals (cancer prevention)
This salad is super easy to assemble, and is accompanied by a simple dressing of lemon juice, olive oil, and a tiny bit of agave nectar. I love to make this a day ahead of time and let it sit overnight to really absorb the flavors of the dressing.
1 small purple cabbage
1 red pepper
1/2 C pomegranate seeds
1/4 C cilantro leaves
Juice of 1 lemon
2 T olive oil
1 T agave nectar
Salt and Pepper to taste
Chop cabbage, red pepper, orange, and cilantro and place in medium bowl. Add in pomegranate seeds.
Whisk lemon juice, olive oil, agave, salt and pepper together and pour over salad. Toss to coat.
Eat immediately, or allow to set in the fridge to absorb the dressing.