This recipe was made from four local ingredients: green beans, green cabbage, red onions and yellow zucchini all purchased during my weekly visit to the Brickwork's Farmers' Market in Toronto. My love of farmers' markets stems from a combination of reasons: eating local is the best way to get nutrient-dense food; buying from local farmers supports the local economy; and food that's fresh (in some cases, picked the morning I buy it) tastes better!
Many people don't realize that green beans can be eaten raw. In fact, the crunch of raw green beans adds a delightful freshness to this salad. They are an excellent source of vitamin C, vitamin K and manganese making them great for the bones. Just one cup of green beans provides approximately 25 percent of your daily recommended dose of vitamin K. This bone-loving vitamin helps prevent excessive activation of osteoclasts, the cells responsible for breaking down bone.
Green cabbage is a nutritional powerhouse. The phytonutrients in cabbage actually signal our genes to increase the production of enzymes involved in detoxification. This makes cabbage a cancer-fighting food because when you enhance detoxification, you enable the body to eliminate harmful compounds that may cause cancer.
Half head green or purple cabbage chopped
1 cup green beans chopped into bite-size pieces
1/2 red onion finely chopped
1/2 yellow or green zucchini chopped
1/2 cup hemp or extra virgin olive oil
1/4 cup of balsamic vinegar
Sea salt and pepper to taste
Optional: Fresh herbs in your garden? Toss in 1/4 cup fresh chopped cilantro
Chop all the vegetables and toss into a bowl. Pour the hemp oil and vinegar over top and combine fully. Add sea salt and vinegar to taste. I find this recipe tastes best if it sits in the fridge for a couple of hours or overnight, covered. It gives the flavours some time to mingle.
EnJOY as a side dish to accompany these veggie burgers it's a match made in heaven with the crunch of this salad and the texture and taste of the lentil cakes.