Light and Fresh Vietnamese Salad

This cancer-fighting salad is filled with colorful, vitamin-packed vegetables and dressed with a light lime juice dressing. It is a wonderful summer time meal because there is no cooking involved, just sharpen your best knife and start slicing and chopping! If you want to turn this into a completely raw salad, replace raw cashews for the roasted peanuts.

The best way to achieve optimal health and prevent diseases, such as cancer, is to adopt a plant based diet. I am re-reading the China Study, by T. Colin Campbell, and am so encouraged to continue to eat plenty of fresh fruits and vegetables. Here is some food for thought taken from the China Study, “Plant-based foods are linked to lower blood cholesterol; animal-based foods are linked to higher blood cholesterol. Animal-based foods are linked to higher breast cancer rates; plant-based foods are linked to lower rates. Fiber and antioxidants from plants are linked to a lower risk of cancers of the digestive tract. Plant-based diets and active lifestyles result in a healthy weight, yet permit people to become big and strong.” So fill up your plates with plants and cheers to your health!

6 cups thinly sliced green cabbage
1 cup carrots, julienned
1 cup green onions, chopped
¾ cups red bell pepper, julienned
¾ cup yellow pepper, julienned
½ cup roasted peanuts, finely chopped
⅓ cup fresh basil, chopped
⅓ cup fresh mint, chopped
⅓ cup fresh cilantro, chopped
¼ cup fresh squeezed lime juice
2-3 tablespoons sugar
1 garlic clove, minced
1 teaspoon salt

In a large bowl, combine the cabbage, carrots, onions, peppers, peanuts, basil, mint and cilantro. Toss together and set aside. In a small bowl make the dressing by combining the lime juice, sugar, garlic, and salt. Drizzle dressing over the cabbage mixture and toss well to coat. Cover and let stand 5 minutes before serving.


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