Most of you know how important Cruciferous vegetables are. They are the best medicine for bullet-proofing your health and immune system. These vegetables are loaded with vitamin K, vitamin A, and potassium. While you are running out of ideas to prepare these types of vegetables, try this incredible recipe. It’s from one of my patients.

Marty’s Cabbage and Kale Salad

2-3 leaves kale

1/4 head red cabbage,

1/4 head smooth green cabbage

1/4 Savoy cabbage, or curly cabbage

1 medium onion

2T olive oil

1T apple cider vinegar dash sea salt

After washing vegetables, bunch the kale leaves together on a cutting board and slice them as thin as possible. Cut cabbage into quarters and then slice as thin as possible.

Combine shreds of red cabbage, green cabbages, and kale in a bowl. Peel onion. Cut it in half. With a vegetable peeler, peel paper-thin slices of the onion off into the bowl with the cabbages.

Drizzle oil and vinegar over salad in bowl. Sprinkle lightly with salt. Todd. Let stand at room temperature for a few minutes. The salt helps the veggies to soften and wilt.  Salad can then be served or refrigerated. It will keep for several days.

Serves 1-6, depending on how hungry you are!

Enjoy!