It seems that this week was really for cabbage, maybe because we’re still waiting for a spring that doesn’t seem to start. That vegetable we can find on the shelves of the grocery store throughout the year, but most likely eaten during the colder weather, make a nice colourful summery salad.

Eaten raw, 1 cup or 89g the red cabbage contains 85% (of D.V.) of vitamin C, 20% (of D.V.) of vitamin A and 42% (of D.V.) of vitamin K (good for the heart and the bones).

Preparation time: 10 minutes

• 1/4 of a red cabbage
• 2 green apples
• 2 tbsp. (30ml) of sesame seeds
• 2tbsp. (30ml) of hemp seeds
• 3 tbsp. (45ml) of olive oil
• 1 1/2 tbsp. (22.5ml) of organic apple cider vinegar
• Sat and pepper

1. Thinly slice the cabbage. Cut the apples un small squares.
2. In a salad bowl, combine all the ingredients together and stir well. Let it rest for 10 minutes.