Tuesday, January 3, 2012

Asian Cabbage Salad

Today I encouraged my yoga students to eat one large green salad each day.  I encourage you to do the same.   Most of us do not eat enough greens.  Greens are vital to our immune function.  70% of our immune function is in our GI tract, which is activated by eating GREENS.   Especially cruciferous greens.  Try to eat at least 3 servings of cruciferous greens each week or better yet eat 1-2 servings per day.  You can add shredded cabbage or bok choi to your  daily leafy green salad.

Here is a list of Cruciferous veggies....
 Broccoli, Brussels Sprouts, Cabbage, Collard Greens, Kale, Horseradish, Rutabaga, Turnip, Chinese Cabbage, Cauliflower, Broccoli Rabe, Daikon, Bok Choy, Radish, Kohlrabi 


Below is one of my family's favorite cabbage salads.


                            Asian Cabbage Salad  

Chinese Cabbage~thinly shredded
1-2 c. of chopped celery
1 large colored bell pepper or two med. (red, yellow, orange) ~diced
Chopped red onion (or green onion)
1 large garlic clove minced
slivered almonds

Avocado drizzed with lemon juice

 1 bottle of Annies Asian Sesame Dressing

To assemble:
layer vegetables in 13 X 9 in  glass dish beginning with cabbage, celery, peppers, onions, garlic, slivered almonds and  top with slices of avocado.  Pour desired amount of salad dressing over the top..

If you will not eat the entire dish in one setting do not place avocado or dressing on the salad, but top each individual serving so that the remaining salad can be stored in the fridge for later use.  If you cover it tightly it will keep for a few days.

If you are avoiding pre-made salad dressings you can make your own avocado dressing and use pumpkin seed oil or toasted sesame oil and water and mix to desired consistency.

Be thankful, kind & forgiving.......and remember to laugh!!!

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