Yup, focusing on Cabbage and its cruciferous clan this coming Sunday. Aunty Oxidant may visit! Will taste Slaw made with its cousins kohlrabi, sweet napa cabbage, carrots, herbs, tossed in a healthful vinaigrette instead of mayo.
Aunty Oxidant’s Nutrition Factoid: Cabbage it starts losing its bountiful Vitamin C, an antioxidant, as soon as you cut it. So, try to make it fresh. Although I realize that is difficult when you make slaws as often as I do. I’ll research that. As you may have heard, all cruciferous family veggies are very high in anti-oxidants and therefore touted as having anti-cancer properties. Besides, they are high in water and fiber, which helps clear out cholesterol from your body. Eat slaw after those tempting cheese curds!