Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

March 10, 2015

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Red cabbage contains powerful cancer-fighting nutrients called anthocyanins! Anthocyanins are a class of flavonoids (antioxidants) found in many fruits and vegetables. They are antioxidants that give a dark red, blue, or purple color to many berries, fruits, and vegetables such as blueberries, raspberries, apples, and eggplant.


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Cutting vegetables

March is National Colorectal Cancer Awareness Month. Cancer can seem overwhelming and mysterious, but there is a lot you can do to prevent colorectal cancer, including increasing your intake of fruits, vegetables, and other high-fiber foods and ditching processed meat.

Rainbow Salad

Rainbow Salad

Cabbage and carrots team up to make a beautiful and delicious salad.

Makes 12 1/2-cup servings


2 cups shredded green cabbage
2 cups shredded red cabbage
2 carrots, grated or julienned
2 celery stalks, thinly sliced
3 green onions, sliced
1 apple, finely chopped or julienned
1 tablespoon lemon juice
1/2 cup Tofu Mayo or other dairy- and egg-free mayonnaise substitute
1/3 cup apple juice concentrate


Combine cabbage, carrots, celery, and green onions in a salad bowl. In a separate bowl, toss apple with lemon juice. Add to salad. Add Tofu Mayo or other dairy- and egg-free mayonnaise substitute and apple juice concentrate and mix well. If possible, chill before serving.

Per 1/2 cup serving: 39 calories; 0.4 g fat; 0.1 g saturated fat; 9.2% calories from fat; 0 mg cholesterol; 1.3 g protein; 8.4 g carbohydrates; 5.9 g sugar; 1.3 g fiber; 87 mg sodium; 25 mg calcium; 0.5 mg iron; 13.1 mg vitamin C; 975 mcg beta-carotene; 0.2 mg vitamin E

Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.


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