Chef Mark Delassandro created this yummy Cabbage Salad recipe for our first series of healthy cooking classes for Latina breast cancer survivors that were funded by Aetna. Cruciferous vegetables are so protective for breast cancer survivors that we wanted to make a delicious dish that used them in a familiar way. His solution was to ditch the ubiquitous iceberg lettuce for Napa cabbage to make a super crunchy, nutrient-packed salad. It’s been a favorite at all our classes ever since. Look and learn!


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