Mangosteen Mint and purple cabbage! Wow this salad is tasty!!!
The beauty of adding fruit to a salad is balance! This will compliment the vinegar in a lovely way requiring no sweetener in your dressing!
Plus eating whole fruit has fiber and thus your body has a lower glucose spike. Vinegar also is a superfood for glucose spikes!!! In combo, this is a lovely option for stable blood sugar and incredible flavor.
Since we brew with whole fruit, you are getting way more antioxidants and polyphenols in your vinegar than you would from a commercial apple cider vinegar.
Ingredients :
2 cups shredded purple cabbage
1 tbs mango vinegar
1/4 cup mint
2 tbs turmeric
1/4 cup macadamia nuts
4 tbs of avocado oil (for frying your mac nuts and turmeric)
1/2 of a cucumber
1/4 cup purple shisho (optional but delicious!)
Sauce:
2 tbs chili oil
2 tbs soy sauce
4 tbs mango vinegar (or any other fruit vinegar!)
1. Start with shredding the cabbage and give it a quick toss with 1 tbs of vinegar and a pinch of salt just to soften it and bring out a little of the pretty pink color
2. Fry the turmeric and mac nuts until golden brown
3. Layering your salad is the key to getting the finished plating look! After the cabbage, add the mint, then the mac nuts and turmeric while still hot, then the sliced/or cut shisho, ending with the pearly white mangosteen!
