Easy to make, a delicious finely shredded slaw binging some joy to your meal!
The key to this slaw is very finely slicing/shredding your cabbage. Then the slaw goes from average to utterly delicious.
If you’ve ever had a Japanese-style raw cabbage salad, it’s staggering in it’s simplicity but tastes amazing because the cabbage is so finely sliced.
I use a mandolin to make my slaw but you could carefully use a big sharp kitchen knife or a food processor with the slicing setting set on really fine.
This slaw is hands-down one of the best liver friendly dishes I know, and if your liver is working well then you are more likely to feel more vital, especially through the perimenopause!
In particular the nutrients in cabbage can help support toxin clearance in the liver.
Red/purple cabbage and fresh green herb leaves are especially high in polyphenols, that’s the plant compounds that are so beneficial to our bodies health, including our gut microbiome.
Make ahead of time and store in the fridge in an airtight container, that way you have it to use over many days and to toss through other vegetable dishes too.
I made a video to go with this recipe, I hope you enjoy it. Here's the link to it on YouTube.
The key to this slaw is very finely slicing/shredding your cabbage. Then the slaw goes from average to utterly delicious.
If you’ve ever had a Japanese-style raw cabbage salad, it’s staggering in it’s simplicity but tastes amazing because the cabbage is so finely sliced.
I use a mandolin to make my slaw but you could carefully use a big sharp kitchen knife or a food processor with the slicing setting set on really fine.
This slaw is hands-down one of the best liver friendly dishes I know, and if your liver is working well then you are more likely to feel more vital, especially through the perimenopause!
In particular the nutrients in cabbage can help support toxin clearance in the liver.
Red/purple cabbage and fresh green herb leaves are especially high in polyphenols, that’s the plant compounds that are so beneficial to our bodies health, including our gut microbiome.
Make ahead of time and store in the fridge in an airtight container, that way you have it to use over many days and to toss through other vegetable dishes too.
I made a video to go with this recipe, I hope you enjoy it. Here's the link to it on YouTube.