Shredded Crucifer Salad with Chicken
This blend of cruciferous vegetables is so vibrant and colorful. In addition to being rich in glucosinolates that have been associated with a reduced cancer risk in research, this vegetable mix is also full of vitamins, minerals and phytonutrients such as vitamin C, calcium, potassium and glucosinolates.
A Nutrient Rich Salad
The nutrient-rich ingredients in this salad make it a nutrition powerhouse. It's rare to find this many nutrient-benefiting vegetables in one salad. Of course all vegetables are nutrient-benefiting but some more than others. You can tell by just looking at the colors in the salad that it offers a wide array of nutrition benefits, everything from vitamin C, calcium, potassium, phosphorous, manganese and lots of fiber!! This results in a salad that's cancer-protecting, immune boosting, and inflammation quenching! All just in one bowl!
The red cabbage, green cabbage, and brussels sprouts are all members of the cruciferous vegetable family, which is what makes this salad rich in a phytonutrient called glucosinolates. These phytonutrients are thought to stimulate enzymes that decreases the effectiveness of the estrogen hormone, which may reduce risk of breast and prostate cancer, in addition to decreasing inflammation and reducing risk of stroke.
If you are looking for more blood sugar balancing recipes, checkout The Being Collective, our meal planning and coaching program that's designed to help you improve consistency without putting so much thought into what you're making for dinner each week. By joining The Being Collective, Brigid and our team of dietitians help you create a weekly plan for you and/or your family with hundreds of recipes that are blood sugar balancing, an automated grocery list and a meal prep plan. We would love to welcome you into our community!
Shredded Crucifer Salad with Chicken
2 c shredded brussels sprouts
2 c shredded cabbage
2 c shredded red cabbage
1 medium apple, chopped
2 c shredded carrots
2 tbsp spicy brown mustard
1/2 lemon, juiced
2 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
12 oz deli sliced chicken breast
Salt and pepper to taste
Rinse the shredded brussels sprouts, cabbage, and carrots with cold water and pat with paper towels to dry.
Add the clean shredded vegetables to a large salad bowl.
Chop the apples into small thin wedges and add to the salad bowl. Mix the fruits and vegetables together.
Add the dijon mustard, lemon juice, apple cider vinegar, extra virgin olive oil and salt and pepper to the top of the salad.
Use tongs to mix all of the ingredients together. Chill in the refrigerator for a few minutes before serving.
