The red and purple plant foods in this delicious red cabbage and beetroot slaw are rich in polyphenol compounds and provides anthocyanins, which is a specific type of antioxidant that is especially beneficial for promoting gut microbial diversity.
Increasing anti-inflammatory plant foods in the diet not only provides benefits for our physical health, but they also support our mental health, via the gut-brain axis.
Half a red cabbage, finely shredded
1 large beetroot, finely shredded or grated
1 large carrot, grated
1 green apple, grated
1/2 head pomegranate seeds
Large handful of fresh coriander, chopped
Juice of 1/2 lime
A good glug of extra virgin olive oil
Using a mandolin if possible, finely shred the cabbage, beetroot, carrot, and apple in a large bowl. If you don't have access to a mandolin, you can cut the cabbage as finely as possible using a sharp knife, and grate the beetroot, carrot, and apple.
Toss in the pomegranate seeds, chopped coriander, lime juice and olive oil, and mix everything together, then serve with your favourite protein.
* Omit the apple if you are sensitive to it.
Helen Ross is a Registered Nutritionist ® specialising in gut health and IBS support. If you'd like to know more about eating for a healthy gut, or lifestyle tips for keeping your gut healthy, book in for a FREE call here to discover how she can help you.
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