The more colors in your diet the better. This dish supplies colors from carrots and purple cabbage, but you also get sulphur rich nutrients and raw fiber, important for gut health.
Ingredients:
2 pounds red cabbage, shredded 5 medium carrots, shredded 1/4 cup chopped red onion 1 tablespoon black sesame seeds 1 tablespoon poppy seeds 1/4 cup extra virgin olive oil 1 tablespoon sesame seed oil 1 tablespoon organic mayonnaise 2 tablespoons apple cider vinegar 1 tablespoon red wine vinegar Sea salt, to taste
Combine all ingredients. Refrigerate for a couple of hours for flavors to meld and for vegetables to soften. Serve Soon to retain color differences: if it sits too long, it will all be purple (not necessarily a bad thing)