I just wanted to make a really simple cabbage salad, served on avocado slices. Then it crossed my mind that it might be a good idea to mix the avocado with the salad. The result was surprising:, a creamy, crunchy salad. I filled it into lettuce, my daughter put it on bread and ate it with tomatoe and onion.
She didnt believe that it contains cabbage!
Submitted by kellymyra on October 11, 2009 - 2:48pm
Red cabbage is one of my favourite leaves to use as a wrap. It looks amazing, it’s crunchy and you can fit a lot into one leaf. It’s one of the things we raw foodies use as a bread substitute. The ingredients below are pretty much what I had in the fridge today. You could just as easily use things like cucumbers, tomatoes, sprouts or leftover salad. Whatever takes your fancy.
Don't let the bland colors in the picture fool you - This is a super easy cabbage salad adapted from a recipe at www.WHFoods.org. It doesn't take that long to make and you can use the dressing with any veggies on hand as it is delicious and mixes well with just about anything!
I Made Raw Sauerkraut and YOU Can, Too!
Sauerkraut is very good for you and very tasty too.
It is made by a natural process of lacto-fermentation. You can read more about lacto-fermentation here: http://en.wikipedia.org/wiki/Sauerkraut
Safety information from Wikipedia:
"Once made, sauerkraut is a very safe food because its high acidity prevents spoilage. USDA also recommends pasteurizing sauerkraut for storage. This is not necessary if the raw sauerkraut has been properly made and stored, and will needlessly diminish the nutritional value. A slimy or excessively soft texture, discoloration, or off-flavor may indicate spoilage."