by in Recipes October 23, 2017

A quick, easy and delicious winter salad. Using the grater attachment on the food processor (this makes it easy !) grate 1/2 small red cabbage, 1 bulb fennel, 3 small raw beetroot and 4 small to medium carrots. Drain and rinse in a colander one can of chickpeas and combine with the grated vegetables. Make a dressing using the juice of 1 large lemon, extra virgin olive oil, one 1 large garlic clove (crushed) and some salt and pepper. Pour the dressing over the salad and mix thoroughly. This salad lasts really well for a few days in the fridge, everything goes pink but that is just the juice of the cabbage and beetroot.

The chick peas provide a good source of protein. They are also a good source of fibre, both soluble and insoluble.

Beetroots are high in phytonutrients (due to their bright red color) and they are an excellent source of folate and minerals such as manganese and potassium.

Red cabbage is also high in phytonutrients. Cabbage is a cruciferous vegetable, and these vegetables help the liver to produce the enzymes it needs to detoxify the body of potential toxins. Red cabbage is also an excellent source of Vitamins K, C and B6.

Carrots are an excellent source of Vitamin A. The carotenoids in carrots (the bright orange color) are a powerful antioxident. They are excellent for the immune system and also for the health of our eyes.

Fennel contains high levels of Vitamin C which is a powerful antioxident. It is also a great source of Fibre, Potassium, Molybdenum, Manganese and Folate.

The Extra Virgin Olive Oil in the dressing is rich in Vitamin E and a great source of monounsaturated fat (a healthy fat our body needs).