Red cabbage salad with avocado
Red cabbage salad with avocado – a tasty salad
1 red cabbage
2-3 cloves of garlic
1 lemon juice
This salad will fill you up without weighing you down. Finely grate the cabbage. Cut the avocado into small cubes and sprinkle with lemon juice and then make a pasta in the blender. Mix easily; add salt and pepper and optionally, serve with thinly sliced garlic.
About the cabbage
The cabbage with fresh, dark and green leaves is incredibly nutritious and low in fat and calories (it provides only 25 cal / 100g).
It is the shelter of many phyto-chemicals such as thiocyanate; indole-3-carbinol; lutein; zeaxanthin; sulforaphane and isothiocyanates. These compounds are powerful antioxidants and are known to be useful in protecting against breast; colon and prostate cancer and reducing LDL or “bad cholesterol” in the blood.
Fresh cabbage is an excellent source of natural antioxidants; vitamin C; it provides about 61% of RDA.
It is also rich in many essential vitamins such as pantothenic acid (vitamin B5); pyridoxine (vitamin B-6) and thiamine (vitamin B-1). These vitamins are essential in the sense that our body has to take them from external sources.
It also contains a large amount of minerals such as manganese; iron and magnesium. Potassium is an important component of the cell and body fluids that help control pulse and blood pressure. Iron is necessary for the formation of red blood cells.
Cabbage is a good source of vitamin K; providing about 63% of RDA levels.
Conventionally raised cabbage may be subject to insecticides to avoid infestation with diseases or pests. Therefore; wash the cabbage well in salt water for 30 minutes; wash it again in clean water to remove dust; pests; eggs and any residual insecticides.
Use cabbage as long as it is fresh to get maximum health benefits; however; it can be kept in the refrigerator for a few days fresh.
Ways to prepare the cabbage
Boiled cabbage; onion; garlic; pepper and green pepper mixed with steamed steamed rice and soy sauce / red pepper is one of Chowmein’s favorite dishes in China and other Southeast Asian regions.
It is also used to make some soup by adding beet juice and yoghurt; the soup is popular among East European nations.
The picture shown is for illustration purposes only.