Food & Drink Friday Recipe

Recipe Friday – Skin Glow Salad for Valentine’s Day

February 3, 2017
Red Cabbage Salad

Cabbage Salad 3

We are always looking for ways to slow down premature aging of our skin! The benefits of healing foods are real and when consumed on a daily basis, the results are amazing. This salad combines a variety of whole foods that are tasty and will help to make your skin glow. Plus, the vibrant red and purple color makes this salad a perfect choice for Valentine’s Day.

The foods that you eat everyday can either help to maintain healthy skin or work to destroy it. We are choosing to eat healthy foods that promote radiant skin by proving essential nutrients. Red cabbage is a nutritious and delicious vegetable that is not only great for your health, but adds flavor, crunch and color to dishes. The nutritional benefits of cabbage are almost to many to list, but we will name some of the most important ones below.

Nutritional Benefits of Cabbage

Red cabbage contain essential nutrients including thiamin, riboflavin, folate, calcium, manganese, magnesium, iron, and potassium, as well as vitamin C, vitamin A, vitamin E, vitamin K, dietary fiber, and the B vitamins. It contains a number of antioxidants such as anthocyanins and indoles, which help to prevent diseases, aging, and cancer. Red cabbage has a high concentration of minerals, which helps with bone growth and density and preventing osteoporosis. Finally, red cabbage helps to reduce inflammation and pain associated with ulcers in the gastrointestinal system.

Red Cabbage Salad 2

Red Cabbage Salad

Valentine’s Skin Glow Salad



1 cup chopped red cabbage

1/2 cup shredded Brussels sprouts

1 medium carrot

1 radish

2 tablespoons of raw sunflower seeds



1 tablespoon Dijon

1 tablespoon hummus or Tahini

1/2 lemon juiced

Salt, pepper, garlic to taste

Red wine vinegar to taste

1/4 tablespoon of beet powder of shaved beet (for color & added sweetness)

Add water to get dressing like consistency


Mix salad ingredients together and toss with dressing.



Credits: Author: Jill Uechi // Recipe and Photography: Katelyn Guerrero

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