Makes 6 servings
3 C white corn kernels, fresh or frozen
3 C red (purple) cabbage, chopped very small
2 T fresh lemon juice
2 T extra virgin olive oil
2 T tamari (I used Bragg's Liquid Aminos)
1/2 tsp powdered ginger OR 1 T fresh ginger, grated
Toss all ingredients together and enjoy. You can also marinate it in the fridge 2 hours or more to let the flavors combine. Recipe from Robyn Openshaw's book Junk Food Dude's Yummy Healthy Recipes
This was my first attempt at this recipe and I would definitely recommend cutting it in half, at least! I liked it fresh right when I made it but the next day it didn't look so appealing to me. It's a nice addition to a salad (which it what I've been using it for) but it's way too much for me on my own!
"Every time you eat or drink, you are either feeding disease or fighting it." Heather Morgan MS, NLC
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