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.
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1 large head red cabbage (about 3 pounds), cored and shredded
1 large red onion, peeled and thinly sliced
1/3 cup extra-virgin olive oil
1/3 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 and raisins, and season to taste with salt and pepper.
- Pour this mixture over the cabbage and toss until evenly coated.
- Cover and refrigerate for four to six hours, or ideally, eight 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: 12 g
Saturated fat: 2 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 270 mg
Total carbohydrate: 17 g
Fiber: 3 g
Sugar: 12 g
Protein: 2 g
— The Alzheimer’s Prevention Cookbook: 100 Recipes to Boost Brain Health (© 2012 Ten Speed Press).