This immune-boosting cabbage salad is an old favourite of mine. The unique combination of cabbage and garlic, brings me back to my student years in Granada where they do a similar Winter salad (only that one has got promegranates).
Most people are not aware that cabbage can be a good option to support your defences during the Winter months. Indeed, it is rich in vitamin C and fibre which we love for keeping friendly gut microbes healthy.
In addition, garlic is a natural anti-microbial, anti-fungal agent which boosts the immune properties of this salad even more.
Have you noticed that many cultures around the world have some sort of cabbage salad recipe? In some countries the cabbage is fermented (sauerkraut, kimchi), in others, it is eaten raw/marinated (coleslaw, salat vitaminniy). Nevertheless, it is a common belief that cabbage can help fight colds and flu and boost your immunity.
This Mediterranean version uses extra virgin olive oil, a beneficial, anti-inflammatory fat. The dressing is very simple to make. The lemon juice naturally helps to break down the cabbage fibres. So if you leave the dish marinate over a couple of hours, you will find the shredded cabbage in this immune-boosting cabbage salad much softer and pleasant to chew.
Immune-boosting Cabbage salad
- 1 Food processor or alternatively, mandoline slicer
- 1 whole green cabbage shredded
- 1 bulb garlic finely chopped
- 300 g Sheep's milk cheese semi-mature
- 6 tbsp olive oil extra virgin
- 2 tbsp tamari
- 1 lemon squeezed
- Remove the outer leaves of the cabbage. Cut into big chunks. Use a food processor to shred it or alternatively, mandoline slicer. Reserve.
- Peel the garlic and chop finely. Brown it in olive oil at a low heat until.
- Make the dressing. Squeeze the juice of a lemon, mix it with the olive oil and tamari.
- Put all the ingredients together. Season to taste.