This marinaded salad is so flavoursome and fresh. The cabbage cooks slightly in the oil and vinegar and takes on an almost noodle-like texture. Running handfuls of fresh mint and parsley through it before serving lifts the warmth of the chilli in the marinade. The borage flowers are not just for decoration either….this is a super cleansing dish.
half a head of purple cabbage
3 tablespoons of cider vinegar
1 tablespoon of olive oil
a generous grind of salt
2 teaspoons of chilli flakes (or more if you prefer it hotter)
2 large handfuls of parsley, finely chopped
1 large handful of mint, finely chopped
1 small handful of almonds, roughly chopped
(serves 4 as a side dish or 2 as a lunch)
Finely slice the cabbage and place in a bowl. Marinade overnight in the vinegar, oil, salt and chilli flakes. Rest a plate on top, weighted down. When ready to serve, lift the cabbage out into a fresh bowl and mix through the finely chopped herbs and any extra seasoning. Top with the almonds and borage flowers.
(Purple/red cabbage is a gut soother and a skin strengthener. Parsley and borage purify the blood, and borage reduces dermal inflammation. Parsley, borage and cabbage are also excellent for the heart and the arteries. The almonds give good fats and, along with the cider vinegar, they serve to alkalinize. The chilli boosts metabolism. Really this salad could be called a heart healer or even a beautifier on account of its super duper, multi-healing, cheap as ingredients. The colour is so happy making too!)