Summer is all about salads! This cool, fresh, crunchy cabbage salad is an excellent side dish for any barbecue, braai or gathering (fun fact: it will help you digest protein!) It is a nutritional powerhouse that can take the place of cole slaw for a colorful, healthy, vegan option.

Besides the fact this salad tastes like rainbows exploded in your mouth, let me tell you about some of the incredibly nourishing ingredients. Because when it comes to veggies, knowing really is half the battle.

Cabbage is all about anti-cancer. All cruciferous veggies (cabbage, kale, broccoli, brussel sprouts, etc) contain sulphoraphane, a phytochemical that can reduce cancer risk AND kill cancer cells. Sulphoraphane does a host of other amazing healing things for the body; watch this video if you want to geek out on it.

Pineapple is all about anti-inflammation. Thanks to bromelain, an enzyme in fresh pineapple, eating this fruit can ease inflammation. Bromelain also helps the body break down protein, so you can digest your meal with more ease and less belly ache.

Ginger is the ultimate digestive aid. Stoke your digestive fires by eating fresh ginger,which also helps to reduce feelings of nausea and is an anti-inflammatory. If you have a tough time digesting raw cabbage, both the pineapple and the ginger will ease the burden for you. You CAN have your salad and eat it too!

Abidjan Summer Salad

1/2 head of cabbage, thinly sliced
1 cup shredded carrots
1 cup chopped fresh pineapple

Dressing:
1 tbs fresh grated ginger (to taste)
juice of a lemon
juice of an orange
1/4 tsp Himalayan pink salt
1/8 tsp white pepper
1/3 cup EVOO

Whisk the dressing ingredients, toss with the cabbage salad and allow to marinate for two hours.