Sandra Post's Royal Vegetable Slaw
Contributed by: News Canada
Have you made the heart-healthy commitment? Sandra Post's recipe for success
(NC) - Sandra shares a favorite heart healthy recipe for an easy to prepare salad.
High cholesterol is a serious condition that can have life-threatening consequences, including heart disease and stroke. Yet, according to an Ipsos-Reid* survey of 1,772 Canadians, almost half (48%) the respondents who have been living with high cholesterol for more than five years were told at their last doctor's visit that their levels were still higher than they should be.
Golf pioneer Sandra Post, along with the Making the Connection partnership, encourages all Canadians to take action to protect their heart health by managing their cholesterol. A heart-healthy diet is part of Sandra's commitment to herself and her family.
It's time Canadians make the commitment and take charge of their heart health. If you have high cholesterol, make sure it's properly managed to reduce the risk of developing heart disease or stroke. For many Canadians, a healthy diet and regular exercise are not enough to reach target cholesterol levels. Ask your doctor about your target, and then take action to reach it.
For more information about cholesterol and how it affects your heart health or to download a free copy of the Making the Connection Heart-Healthy Recipe Book, featuring more recipes from Sandra Post, Rod Black, Gaetan Boucher, Pat Quinn and the Making the Connection partners, visit www.makingtheconnection.ca.
Making the Connection is a program dedicated to the ongoing education of Canadians about the dangers of high cholesterol, and to encouraging Canadians to take action to control high cholesterol to reduce the risk of heart attack and stroke.
*Survey conducted by Ipsos-Reid with 1,772 Canadian men (aged 40 plus) and women (aged 50 plus).
- 2 1/2 cups finely shredded red cabbage
- 1/2 tsp salt
- 1/2 cup red kidney beans, drained and rinsed
- 1/2 cup corn niblets
- 1 tomato diced
- 2 green onions chopped
- 3 tbsp balsamic or red wine vinegar
- 1 1/2 tbsp extra virgin olive oil (safflower or sunflower oil may be used)
- 1 clove garlic
- Dash red pepper flakes (optional)
- Dash coriander (optional)
Sprinkle cabbage with 1/2 tsp of salt. Set aside.
In a bowl, combine beans, corn, coriander, tomato, onion, vinegar, sesame oil, olive oil, red pepper flakes, and garlic. Mix well.
Add cabbage to mixture and salt and pepper to taste.
Serving Size: Makes 4 - 5 Servings