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Tuesday, March 5, 2013

Recipe: Raw Tuscan cabbage salad


Raw Tuscan cabbage salad
I eat a lot of salad. And when I say a lot, I mean A LOT. Whilst I love my trusty favourite, occasionally I stray into adventure-land and try something different.

Tuscan cabbage
I use a lot of Tuscan cabbage for my green juices, so thought I'd give it a run in a salad.  Tuscan cabbage, is known as Cavolo Nero in Italy and is also known as black cabbage or Tuscan kale.


Tuscan cabbage is actually a type of kale and has long, narrow, wrinkled leaves which are very firm. It has a rich and astringent, mild cabbage flavour and its amazing versatility makes it equally at home in a soup or in a salad such as ours.

With it's dark green leaves, it is full of antioxidants and are low in calories and high in fibre, which is great at preventing Western diseases such as heart disease, stroke, diabetes and cancer. We should eat (or drink) more green leafy veggies, and eating Tuscan cabbage raw in a salad is a perfect way of doing this whilst retaining all the fibre.


Ingredients
1/2 bunch Tuscan cabbage
2 cups peas, cooked
Handful of mint leaves, shredded
Olive oil
Aged balsamic (I used Pukara pomegranate balsamic)
Sale to taste

Method
Finely shred cabbage leaves and mint leaves. Cook peas and combine with cabbage and mint. Dress salad with balsamic or lemon and oil season to taste.

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