Vibrant Purple Cabbage Slaw

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.

2 large handfuls purple/red/white/green cabbage (about 300g), finely sliced/shredded
2 grated orange/purple carrots (about 160g)
2 handfuls chopped flat leaf parsley or other fresh leafed herb
Optional - add a tablespoon live sauerkraut*
Optional - toss in some cooked broccoli florets

Dressing of:
Juice from half a large lemon (about 30mls) or apple cider vinegar
About 60 mls extra virgin olive oil
Optional - 1 crushed garlic clove 

Plus various protein options to add in

In a large bowl mix the slaw dressing together, then add cabbage, carrot and parsley.
Toss to combine.
If using some of the slaw the following day do not mix with the dressing until eating.

To make this salad a complete meal, add in some protein, for example:

*Toss with cooked lentils or some cooked beans such as chickpeas; *Crumble in some firm tofu;
*Scatter in some nuts and seeds;
*Add a couple of chopped cooked eggs;
*Dot with cottage cheese or ricotta;
*Or a little of all the above!

*Live sauerkraut is fermented cabbage that still has the live beneficial microorganisms in; Great for gut health! Want to learn to make it yourself? Then join me at my Fermented Food Masterclass, link to details here. 

Have a look at my video making this salad, here on YouTube.