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Napa Cabbage Salad with Blueberries
Another easy summer recipe. Yes, you can use frozen organic blueberries, and we’ve even read frozen blueberries have more nutrients than their fresh counterparts… The dressing for this salad can be used on any combination of raw vegetables. Cabbage, a member of the cruciferous vegetable family, has those cancer-protective properties.
Serves 4
| 12 cups shredded organic Napa cabbage | 4 cloves garlic |
| 5 oz organic baby spinach | 1/8 tsp cayenne pepper |
| 2-4 cups organic blueberries (fresh or frozen) | 2 tsp chopped ginger root, or 1 tsp dry powdered ginger |
| ¼ cup soy sauce | radicchio, carrots, for extra color or as garnish |
| ¼ cup olive oil | |
| 1 tsp xylitol or 4 tsp honey |
Using a sharp knife, cut cabbage (typically a large head) in half lengthwise, and then crosswise into ribbons. To make dressing, put soy sauce, olive oil, lemon juice, sweetener, garlic, pepper and ginger into blender and blend. Pour over cabbage, spinach and blueberries. Toss well. As simple as that!
