Cilantro Cabbage Salad

Cabbage is an uber-healthy vegetable to work into your diet—and even more so if you can squeeze in a few different types. They're all high in fiber, low in calories, and totally fat free. Eat it steamed, and it could lower your cholesterol. Eat it raw, and get a little dose of cancer-prevention. Here, we're going with the latter:

1/2 head of green cabbage

1/2 head of purple cabbage

cilantro
1/2c chopped walnuts

juice of 2 limes

salt and pepper

Slice the cabbage thin and chop roughly into 2" length pieces. Add the walnuts and a bunch of fresh chopped cilantro, or 2 to 3 T. of this prepared stuff, which I like to keep on hand in case of emergency. Squeeze in the juice of two limes, season with just a touch of salt and pepper and toss until all the cabbage is well coated. 

I had a big bowl of this as my vegetable, along side my entrée—in the interest of full disclosure—a piece of pizza. (Crustless at least, and the filling cabbage did keep me from digging back in for a second slice!) But if you’re gonna be awesome and healthy, enjoy this with whatever high protein option you can scrounge up: cottage cheese, a piece of fish, whatever ya got.

This salad also keeps pretty well. Cabbage is hearty and the lime juice will keep it crisp and bright for a day or two in the fridge. (Try it with a piece of cajun-seasoned fish on day two.) Enjoy!