Doctor's Review: Medicine on the Move

January 24, 2022

© Adrian Mueller

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Red salad

This recipe was inspired by a salad from a funky restaurant in Northern Florida. Shredded red beets and red cabbage are great ultra-health salad additions. Take it all the way to health-food heaven with flax oil and cider vinegar. If you prefer a more mainstream flavour, olive oil and balsamic vinegar are also equally delicious.

For the salad
1 red beet, peeled and grated on a mandolin
½ head red cabbage, thinly sliced
¼ c. (60 ml) mint leaves, minced
2 tbsp. (30 ml) flax oil or olive oil
1 tbsp. (15 ml) apple cider vinegar
generous pinch of sea salt
¼ c. (60 ml) hiziki (seaweed), soaked in ½ c. (125 ml) water for 30 minutes and then drained

For the curried cashews
1 c. (250 ml) cashews
1 tbsp. (15 ml) olive oil
½ tbsp. (7.5 ml) curry powder
pinch of cayenne
pinch of sea salt

Toss the beet, cabbage, mint, oil, vinegar and salt together. Let marinate for 15 minutes. Add the hiziki.

Toss the cashews with the oil and spices.

Toss the salad with the curried cashews. Ideally, let marinate for 15 minutes before serving.

Serves 2 to 4.

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