Cabbage And Potato Salad

Fall is upon us. The kids are heading back to school. The farmers are swathing and combining. The potatoes are ready in the garden. In the farm we often cook up a big pot of potatoes and use the leftovers in various ways. That is exactly what this recipe is. It is a new twist n using cooked and cooled potatoes.

Cabbage is rich in antioxidants and exhibits anti-inflammatory properties in our bodies. Cabbage juice aids in the healing of stomach ulcers and improves digestive health. While we don’t usually think of cabbage as a source of vitamin C, it is interesting to note that 1 cup of cabbage provides 50 per cen of the daily recommended value of vitamin C and 91% of DRV of vitamin K. Amazingly cabbage also has omega 3 in the form of alpha linolenic acid. Cabbage scores low on the glycemic index, is low in carbohydrate and is a good choice to prevent blood sugar spikes. Cabbage has only 33 calories per cup, making it a perfect diet food that is packed with lots of healthy vitamins. Red cabbage is a nutrient powerhouse with 6 to 8 times more antioxidant abilities than green cabbage. For this salad you can use one bag of precut shredded cabbage and carrot from the grocery store, or cut and shred the cabbage and carrot yourself.Olive oil is rich in monosaturated fat, which helps to reduce inflammation. Olive oil contains omega 9’s, vitamins E, K & A plus additional anti-oxidants. Olive oil is an important part of the Mediterranean diet that helps to prevent heart disease and stroke. Studies of the Mediterranean diet, which is high in olive oil, show a 40 percent reduction in type 2 diabetes, and health benefits to the brain. Cold potatoes have a lower glycemic index than hot potatoes because they develop resistance starch and do not spike blood sugar the same as hot potatoes. Cold potatoes also have the effect of lowering triglycerides, while hot potatoes raise them. The vinegar from the pickle juice, helps to reduce the glycemic index of the salad, and blood sugar spikes after the meal. If you don’t have pickle juice on hand, then you can use apple cider vinegar, or regular white vinegar to brighten the salad and get the same health benefits.

Cabbage and Potato Salad

3 cups of potato, cooked, cooled and

cubed

1 bag of shredded cabbage and

carrot mix, or 4 – 5 cups

3 tablespoons pickle juice, dill, sweet

or yum yum

1 tablespoon olive oi

1/2 cup mayonnaise

1 teaspoon sea salt

1/2 teaspoon pepper

Add all the ingredients to a bowl and combine.