This perfect-for-summer recipe was designed by nutrition student Lindsay Aragon in the Whole Foods Cooking Lab. The star of the dish is cabbage, which has strong cholesterol-reducing effects, and is assisted by vitamin C-rich lemon juice and nutrient-dense almonds.
- Half of one small red cabbage, shredded
- 2 carrots, grated
- 1 green apple, finely sliced
- 1 Tbsp. Dijon mustard
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. lemon juice
- 1 tsp maple syrup
- Salt to taste
- 1/2 cup almonds, chopped
- Fresh parsley, minced for garnish
- Black pepper to taste
Mix cabbage, carrots, and apples in a large bowl. In a small bowl, add the mustard, vinegar, olive oil, lemon juice, maple syrup, and pinch of salt. Whisk vigorously until well emulsified. Pour over cabbage mixture and top with almonds, parsley and freshly ground black pepper.