Here is a tasty raw food salad recipe with homemade ginger dressing.

When we eat raw plant food, we get the full benefit of the plant enzymes that help our body convert the food we eat into nutritional components. They even have an anti-inflammatory effect and can reduce swelling and pain.

Plant based foods also have phytonutrients that protect the body against diseases like cancer and heart disease. The heat of cooking destroys both the plant enzymes and the phytonutrients and we can only get their benefits by eating plant food raw. This recipe will earn its place on your table because of its delicious taste.

Apple and Cabbage Salad with Ginger Dressing

To make the dressing, put equal parts apple cider vinegar and extra virgin olive oil in a shaker and add a clove of garlic, minced, a teaspoon of Dijon mustard, and a teaspoon of grated fresh ginger. You can add salt and pepper to taste. Shake well and refrigerate to marry flavors while you make the salad.

For the salad, shred 4 cups of cabbage – you can use whatever types you like or mix them to make the salad unique: Green or Red Cabbage or Napa Cabbage.

For the apples, you need 2 cups of thinly sliced apple; you can use green granny smith apples for a tart taste or go for Macintosh for a sweet taste. Or use any you have on hand. Toss the apple slices with lemon juice to keep them from turning brown.

Next you can put in any additions, such as raisins or dried cherries (soaked in a bit of hot water to revive them), seeds (like poppy, sesame, or sunflower) or nuts (like pecans or cashews), chopped finely. Stir these in well just before you serve the salad or toss on top. Serve along with salad dressing.