This Mediterranean diet based salad includes colorful red cabbage, onion and raisins. It’s filled with brain healthy antioxidants and is a sweet and savory delight with very little saturated fat. It’s an all-year round, simple recipe from Marwan Sabbagh, MD, Director of Cleveland Clinic Lou Ruvo Center for Brain Health.
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1 large head red cabbage (about 3 pounds), cored and shredded
1 large red onion, peeled and thinly sliced
⅓ cup extra-virgin olive oil
⅓ cup balsamic vinegar
1 tablespoon honey
2 tablespoons nonpareil capers
2 tablespoons golden raisins
Salt and freshly ground black pepper
- Combine the cabbage and onion in a large bowl and toss well.
- In a small bowl, stir together the oil, vinegar, honey, capers, raisins and season to taste with salt and pepper.
- Pour this mixture over the cabbage and toss until evenly coated.
- Cover and refrigerate for 4 to 6 hours, or ideally, 8 to 12 hours to allow the cabbage to soften and the flavors to blend.
- Let the salad stand at room temperature for about 15 minutes before serving.
- Toss to recombine and adjust seasoning with salt and pepper.
Nutrition Information (per serving)
Makes 6 servings.
Total fat: 12g
Saturated fat: 2g
Trans fat: 0g
Total Carbohydrate: 17g
Source: The Alzheimer’s Prevention Cookbook: 100 Recipes to Boost Brain Health (© 2012 Ten Speed Press)