Beets and Apples Salad

Fight cancer with this simple four-ingredient salad of cabbage and beets, which are great sources of sulforaphane and folate nutrients, respectively.

Serves 4  Prep Time 5 minutes

1/2  head of cabbage, shredded and placed in salt water for 1 hour to crisp
2 beets, grated (around 1 cup)
2 apples, thinly sliced
1/4 cup low-fat sour cream

1  Drain and dry cabbage with paper towels.

2  Place in a bowl and add grated beets, sliced apples, and sour cream.

3  Toss to mix thoroughly and serve on individual salad plates. As an option, you can drizzle beet juice to layer another flavor.

Tip If you don’t want the salad to turn pink, layer the cabbage, apples, and beets and serve the dressing separately.

Photography by David Hanson | Food Preparation by Len Santos | Styling by Angelo Comsti | Props from ac+632, Rustan’s Department Store, and Robinsons Department Store

• Be the first one to comment...