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Top with a few leaves of shredded red cabbage or a couple of layers of lettuce.

Anthocyanins, found in berries, red cabbage and purple carrots, provide the deep reds, purples and blues we associate with these foods.

Antioxidants are found naturally in plants like blueberries, blackberries, and red cabbage.

Red radish sprouts had higher bioavailability of polyphenols than red cabbage, broccoli and white mustard, even though the concentrations found in the radish were lower.

Instead, there is a mixture of green leaf lettuce, carrots, red cabbage, jicama, and slices of tofu pan-fried with lemongrass and vegetarian oyster sauce.