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Receta Colorful Red Cabbage Potato Salad
by judee

Red potato salad is an easy to make, delicious to eat, filling side dish that is a frequent guest at BBQ's and other summer gatherings. My colorful red cabbage potato salad is a healthier version that is made with chopped red cabbage, red onions, celery and red potatoes. I created this salad when I ran short of containers to store my leftovers one night. Out of necessity, I combined my red cabbage slaw with my french potato salad into one container. The next day when I went to serve my salads again , the two salads had mingled together creating a colorful delicious tasting potato salad that I we enjoyed immensely, Since I loved the results,  I now make a recipe for red cabbage potato salad. I think you will love it too, so don't forget to pin it for when you need a really good summer salad. This delicious salad is  mayo free, gluten free, vegan, and full of colorful and crunchy vegetables.  Purple Vegetables Although we sometimes call them red cabbage , red onions, and red grapes , they are actually in the purple family and their rich color is key to some powerful nutrients and protective antioxidants.  Our bodies need antioxidants to fight against aging.  Purple vegetables are important to add to your diet along with your greens.                         I once read that antioxidants behave like rust proofing in our bodies and the darker the color, the more antioxidants.  I sometimes get a craving for the purple type vegetables- this simple summer recipe satisfies whatever it is my body is needing with the red/purple onions, red purple cabbage, and red potatoes. Since I buy organic potatoes, we eat the skin. Ingredients:  5 medium size red potatoes, boiled, skinned , and quartered 1/4 cup of olive oil 1/2 cup of chopped curly parsley Juice of 1 large lemon or lime 1/2 cup of chopped celery 1/4 cup of chopped fresh dill 1/4 -1/2 cup of diced red onion ( according to your taste) 1 cup of chopped ( small) purple cabbage Himalayan salt and pepper to taste Directions: Mix your boiled potatoes together with the olive oil, lemon juice, hopped parsley, chopped celery, diced red onion, chopped purple cabbage and seasonings. Taste and add more lemon juice or olive oil if needed. This may taste even better the second day after the flavors mingle. My Notes:  If using organic red potatoes - boil potatoes whole in the skin- Leave skin on for the potato salad or remove skin after it has boiled and toss into a skillet with eggs ( some potato will adhere to the skin)  Tastes even better after the salad has a chance to allow the flavors to mingle.