Carrot & Cabbage Coleslaw
Coleslaw is a great way to get raw vegetables like cabbage into your diet. A combination of purple and white cabbage with a zesty oil dressing is fabulous. Avoid this recipe if you have thyroid dysfunction as raw cabbage can be a source of goitrogens.
In my experience on the Keto & low-carb diet, raw vegetables help to keep the bowels regular. You can prepare a bulk dish and have over a few days with dinner and lunch. It is a perfect partner to warm chicken, fish or steak or as a filling in a wrap.
Makes 7 servings (150g x 7)
One serving (150g) 6 Carb 100 kcals
Makes 7 x 150g servings
1/2 head of large White Cabbage (500g)
1/2 head of a large Red Cabbage (500g)
2 celery stick (100g)
50ml extra virgin olive oil
50ml white wine vinegar
50ml lemon or lime juice, fresh
25g fresh flat parsley leaf and or coriander
dash of tabasco pepper sauce
1 finely chopped red bell chilli pepper
Half the cabbage heads and put cling film on the remaining half and store or buy small heads.
Using a sharp knife, slice the cabbage thinly and wash. Throw away the hard base stalk.
Dry the cabbage well after washing it or the water will collect in the bowl – I wrap it in a tea towel and let it sit for a while after washing to allow it to dry.
Finely chop the celery, chilli and fresh herbs
In a little bowl, mix the oil, vinegar, lime/lemon juice, tabasco, chilli and black pepper
Add the cabbage, herb and celery to a large bowl and pour over the dressing. Mix it up with a spoon and allow it to marinade for a day. Cover with cling film and refridgerate or sit in a cool room. Stir again the following morning as the liquid collects at the base.
Toast sesame seeds on a dry pan and store in a glass jar in the fridge – sprinkle some over the slaw when you serve it for extra flavour
Add the salt just before you eat it as salt pulls water out the vegetables and you want it to stay crunchy. If water collects at the bottom of the mixture, filter it away or the mixture will get soggy at the bottom.