As you see, my pomegranate "obsession" continues into the New Year. How can I resist? Everywhere I go I see pomegranates! Now, of course, is the best time to use them since they are in season and have highest concentration of nutrients.
I found organic Savoy cabbage and horse radish in a grocery store and came up with this interesting slaw recipe.
Horse radish is a very useful addition to your raw food winter recipes. It has the capacity to fight off common cold and sore throat. It contains significant amounts of cancer-fighting glucosinolates. These compounds increase the liver's ability to detoxify carcinogens present in the body and may also suppress the growth of tumors. These same compounds are also present in Savoy cabbage.
Both, red onion and pomegranate, are rich in antioxidant compounds that will take care of free radicals in your body and prevent formation of tumors.
Dill rounds up this salad and just like all the other ingredients is a potent ant-cancer herb. It's unique health benefits are derived from two types of healing compounds - monoterpenes that include carvone, limonene, and anethofuran; and flavonoids such as kaempferol and vicenin. Monoterpenes have demonstrated the ability to activate the enzyme (glutathione-S-transferase) that facilitates the anti-oxidant action of glutathione. The volatile oils in dill have a strong "chemoprotective" tendency and help neutralize harmful chemicals in the body, including benzopyrenes that are part of cigarette smoke, charcoal grill smoke, wood smoke, burned food, and the smoke produced by trash incinerators.
for the salad :
- 1/2 medium large Savoy cabbage, shredded
- 1/2 medium large red onion, chopped
- 2 Tbsp fresh dill, chopped ( use 2 tsp dried dill if fresh dill is not available)
- 1 Tbsp grated horse radish
- arils of 1/2 pomegranate
for the dressing:
- 1/3 cup cashew nuts, soaked in water over night
- 3 Tbsp virgin olive oil (you can use fax oil if you prefer)
- 3 Tbsp grated horseradish
- 1 tsp dried dill
- 1 Tbsp fresh dill, chopped
- 1 Tbsp raw apple cider vinegar
- 1/2 tsp unprocessed Celtic salt
- generous amount of freshly grind black pepper
- Mix cabbage, onions, horse radish and dill in a large bowl. Set aside.
- Place all the dressing ingredients in a food processor or a blender and whiz until you receive a nice creamy dressing. Taste if it needs more salt, more dill or vinegar. Adjust the ingredients and blend again.
- Pour dressing into a salad bowl and mix gently. Cover the bowl and place it in the fridge. Allow the flavors to mingle for 15 minutes or so.
- Remove the bowl from the fridge. Mix the salad and check if it needs anything. Adjust the taste.
- Add pomegranate arils to the bowl and mix gently without crushing the arils.
- Serve as a side dish with vegan burgers and enjoy in good company!
In radiant health - passionately raw - Dominique
Dominique Allmon ©2014