“The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition.” ~Thomas Edison
We couldn’t agree more! So here is a super simple, delicious way to get your nutrition and enjoy it too. This recipe is from my dear friend Bobbie. She made this for our dinner last week with shredded broccoli stems, which I think is a really great way to eat the whole vegetable, not just the pretty broccoli tops! A mix of purple cabbage, green cabbage, broccoli stems (peeled and then shredded) plus carrots makes for a very colorful salad that will keep well in the refrigerator for a few days.
Ingredients and How To:
Shred a half head of purple or green cabbage, or a mix of the two
Peel and shred any broccoli stems you have- a Cuisinart is very handy for making this dish!
Shred 1-2 carrots and combine the veggies in a big bowl.
Mix: about 1 Tablespoon Fire Cider with enough mayonnaise to coat the shredded veggies. Adjust mayonnaise and Fire Cider to suit your taste (and the amount of shredded veggies you have.)
Add salt and pepper to taste.
Add the dressing to the veggies and mix well to coat.
Top with chopped parsley and sliced scallions if you’ve got them!