The Fred Hutchinson Cancer Research Center hosted a Cook for Your Life program during this summer’s Sun Valley Wellness Festival and Conference.
Watch as Eye on Sun Valley’s Luis Alberto Lecanda takes you to Jhony’s in Hailey where representatives of the Seattle-based program cook a delicious meal while discussing how a diet vivid with colors can help prevent cancer.
MEXICAN CABBAGE SALAD
3 limes, juiced
½ tablespoon dried oregano
1 teaspoon salt
4 cups thinly sliced green cabbage
1 carrot, shaved with a vegetable peeler
Kale, optional
Rub oregano through your fingers to refresh oils. Whisk lime juice, oregano and salt in a small bowl until the salt is dissolved.
In a large bowl, combine cabbage and carrot. Add lime juice mixture, combine with vegetables and kale, if you like. Let sit for 15 minutes. The salad will taste more flavorful the longer the vegetables sit in the juice and salt mixture.
Taste for seasoning and use as a condiment for tacos, roast meats or to add crunch to leafy green salads. Salad can be kept in an air-tight container for two weeks.
If you’re looking for a creamier slaw, add a little plain Greek yogurt until you reach the texture you desire.