This colorful holiday salad is one of our favorites this time a year. It’s crisp, colorful and taste amazing.
Our immune system needs a constant flow of antioxidants to protect the body from damage caused by free radicals. Even more in the winter months.
Free radicals are created from all the toxins we get every single day, due to the food many people eat, the tap water, and the air we breathe. When the body have too many free radicals, oxidative stress occurs, and y cause inflammation and disease. Fruit and vegetables have a lot of antioxidants, vitamins and minerals, which is why it is so important to eat it at every meal.
Red Cabbage
The deep purple color of Red Cabbage is so inviting to eat, especially on these more grey and cooler winter days. Red cabbage is, just like the cabbage, a powerhouse of antioxidants, with a high amount of Vitamin C and K as well as B6 and fibers. On top of that you also get polyphenols and sulfur.
Red cabbage is linked to support bone- and heart health, lower inflammation and protect against certain types of cancer.
Oranges
This sunshine fruit is packed with Vitamin C, folate, flavonoids, carotenoids and fibers.
Vitamin C is very important for your immune- and heart health, your collagen synthesis and iron absorption.
Folate, a B-vitamen, which plays a role in your metabolism.
Flavonoids and carotenoids are anti-inflammatory and enhance the effect of antioxidants.
Fibers are essential for your overall health, and it keeps your digestive healthy. Some of the benefits of a healthy digestive system are immune support and decreased risk of heart disease, obesity and colon cancer.
For this colorful holiday salad you will need:
1/4 Red Cabbage
2 Oranges
1 cup of Pomegranate
1/2 cup of dried cranberries
1/2 cup of Pecans
Cut off the bottom and take off the outer leaves. Then slice the red cabbage as thin as possible.
Cut the top and bottom off the oranges and cut off the peal, including the white. Then make filets. Check this video to learn how. Cut the filets into small pieces.
Mix everything in a bowl, and top with the pecan pieces
Get more inspiration on how to create colorful salads in my “Salad recipe book”
