What’s in season?

I continue my Valentines-Day-inspired theme with red rhubarb. It’s crunchy, tart and is usually cooked into something sweet. I was craving something healthier and on the savory side, so I decided to use it raw in a slaw! It was great with Salmon.

What’s so good?

• Salmon is supposed to be one of the best sources of omega-3 fatty acids. Our brains are at least 60 percent fat and most of that is the omega-3 fatty acid DHA – eating salmon regularly has been linked to preventing depression and supporting cognitive functions.
• Rhubarb is rich in vitamins A and K that contribute to eye and brain health. These vitamins are fat-soluble, this is why I’m serving this slaw with fatty salmon and a yogurt-based dressing.

Mustard-Turmeric Dressing
(makes more for future use, store in the fridge):

1/2 cup Greek yogurt
2 Tbsp Dijon mustard
1 Tbsp whole grain mustard (optional)
1 Tbsp honey
1 Tbsp lemon juice
1/4 tsp ground cumin
1/2 tsp turmeric
1/4 tsp black pepper
A dash of hot pepper (cayenne, peri peri, etc.) to taste

*I’ve recently learnt that it’s best to use turmeric together with black pepper, since the latter contains piperine, a compound which allows higher levels of turmeric compounds to remain in the body thus increasing the anti-inflammatory and antioxidant effects of turmeric.

Add all the ingredients to a bowl or a food processor, stir or grind well to combine. Taste and add more honey if you prefer a sweeter dressing, or more cayenne for heat.

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