Serves 2 – 4
I picked a red cabbage this morning and it was so sweet and juicy I made a raw salad. This should be eaten at noon when the digestive fire is strongest.
Vata + –
Pitta + –
Red Cabbage Salad
1 small red cabbage, sliced thin
1 sweet banana pepper, chopped
1/4 cupsweet onion, chopped (optional)
1 small beet, grated
1 carrot, grated
1 baby zucchini, chopped
1/4 cup roasted sunflower seeds
A few sprigs of fresh parsley
1/3 cup olive oil
1 Tablespoon lemon juice
1 Tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste
Combine all veggies in large bowl.
Whisk together dressing ingredients and pour over veggies. Serve with warm chapatti or tortilla.
The sweetness of this salad will pacify hot pitta, the oil in the dressing should address vata and the honey will help pacify kapha.
A Note about This Dish
Fall is just around the corner and in season for many. There is still an abundance of fresh locally grown vegetables to be had and, in New Mexico, the smell of roasted green chilies is in the air.
With the change of seasons it can be a delicate time of year. We are transitioning from hot pitta season to cool/cold vata season. It is a time of adjustment. Depending on where you live it can still be hot, pitta can still become aggravated, so it is best to continue to stay away from spicy foods until it cools down.