Purple is one of my favourite colour, and therefore when it comes to vegetables, purple cabbage or purple sweet potato is always on the top of my list. Isn't it amazing how the nature creates such a deep and intense colour that not only looks beautiful but also nutritious? The purple pigment has its name - a phenolic compound known as 'anthocyanin' (if you want to know more about anthocyanin click here). Purple cabbage is one of the cruciferous vegetables (e.g. broccoli, kale, Brussels sprouts) containing glucosinolates, which have been researched for their potential chemopreventive effects. Cruciferous vegetables also contain antioxidants and compounds that induce the expression of many enzymes involved in detoxification. They are rich in vitamin C, great when eaten raw. Why not swap white cabbage for purple cabbage for its anthocyanin benefits.
Ingredients
1/4 Organic purple cabbage, sliced thinly
1/2 medium red onion, sliced thinly
2 tbsps cooked sweet corn
2 tbsp good quality mayonnaise
2-3 tsp lemon juice
A pinch of sea salt and white pepper to taste
Whisk the mayonnaise, lemon juice, salt and white pepper in a bowl. Add the cabbage, red onion and sweetcorn and mix well. Serve immediately or keep in the fridge until ready to serve. Go very well with this homemade falafel! (click here for the recipe).