Cavewoman slaw with cranberries and mint
 
Prep time
Total time
 
This salad that I am sharing with you today is loaded with anti-inflammatory foods. Just look at its bright color and flavors and you know you have a food that puts out the fires of inflammation.
Author:
Recipe type: Slaw
Serves: 4-6
Ingredients
  • ¾ cup fruit juice sweetened dried cranberries
  • 3 tablespoons of fresh lemon juice
  • 1¼ teaspoons of honey
  • ½ teaspoon of ground cumin
  • ⅛-1/4 teaspoon of cayenne pepper
  • ¼-1/2 teaspoon of a fine salt
  • ⅓ cup of EVOO (extra virgin olive oil)
  • ½ of head of thinly sliced red cabbage
  • 2 large carrots, julienned or shredded
  • ½ cup of thinly sliced fresh mint leaves
  • ¼ cup of sliced almonds, lightly toasted
Instructions
  1. To start off this color bang of a salad give your cranberries a spa treatment by putting in a small bowl and cover them with hot water. Let them soak for 10 minutes, then drain them in a mesh strainer and let them dry off while you do the rest of the salad. Clean and prepare all your veggies and set aside. In a large bowl, whisk together the lemon juice, honey, cumin, pepper and sea salt. Then while whisking away like crazy add the olive oil in a slow steady stream till combined. Add the cabbage, carrots and mint and toss well. Adjust the seasonings and then right before serving, toss in the nuts. As with any slaw, if you let the flavors marry for a few hours it is always better. To your health!
Recipe by The Cave Woman Cafe at http://cavewomancafe.com/root-veggies/body-on-fire-inflammation-and-food-part-1/