Cabbage is a great source of fiber and antioxidants.
One study showed that adding up the amount of fiber in a serving of cooked cabbage, cooked peas, cooked carrots and cooked tomatoes reduced the risk of cancer by 17 percent.
A study in Japan showed that people who ate more cabbage and cooked peas were also more likely to reduce their risk of developing diabetes.
Cabbage also contains calcium, iron and zinc, which are vital for healthy bones and teeth.
Cucumbers are also high in vitamins C, E, and K, as well as calcium, vitamin B12 and potassium.
They also have a good amount of vitamin C, so if you’re on the lookout for a healthy way to add a little extra calcium to your diet, you can definitely add some to your salad, as the calcium is still there.
Cilantro is also a great nutrient source.
According to a study in the journal Cell Metabolism, adding up a serving can add up to more than half of your daily calcium needs.
That means if you want to keep your diet healthy, add a few handfuls of fresh cilantro to your meal to keep the calcium in your bones.
Other vegetables that can be added to salads include spinach, cucumber, spinach seeds, romaine lettuce, and baby greens.
To add a dash of flavor, you could add a handful of sliced fresh basil to your recipe.
The bottom line is, be sure to eat healthy and get the most out of your cabbage, peas, carrots and tomatoes.