Wednesday, 29 June 2016

Red Cabbage, Carrot and Spring Onion Salad

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So we were having a barbecue one Sunday afternoon, the sun deciding to peek out from behind the clouds, when I really wished I had some coleslaw. 

Sizzling, smoky steak and sausages and COLESLAW. 

But I didn't have any coleslaw. 

I can't eat regular mayo from a jar (vegetable oils, potential additives) and I didn't have any eggs to make homemade mayo. 

What I realised was that I actually missed the crunch rather than the creaminess of actual, traditional slaw. I was craving cabbage and carrot. Onion. 

And so I made this. 


So when I'd made coleslaw in the past, I'd always used white cabbage. But to use red cabbage is a good thing for three reasons. 

Ahem. 

1) It's sweeter. 

2) It's colourful. 

3) It's really healthy for you. 

We're always told to 'eat the rainbow' to get the best chances of getting the most nutrients in - and as far as red veggies go, it's good to change your regular cabbage for a red one from time to time. Red cabbage packs a shed load of vitamin C - good for feeding those white blood cells that gobble up the invaders in our bodies. And you'll get a healthy dose of vitamin A too. 


I also changed the white onion I usually use to a green (spring) onion. It has a softer, less intense flavour. 

One more thing about the apple cider vinegar. It really does help if you get raw apple cider vinegar. The better quality ones taste really appley and not very sour at all. This is the one I use, and I love it. 

Serve up a bowl of this for your next dinner/barbecue/burger night/packed lunch/basically anything and it'll go down a treat. It would work VERY WELL with a beautiful pulled pork recipe, like this one. AGH. Craving pulled pork now. 

Hope you love it. 

Red Cabbage, Carrot and Spring Onion Salad
Serves 4
Ingredients
half a small red cabbage, sliced
1 large carrot, julienned
2-3 spring onions, I used the red and green ones
2 tbsp extra virgin olive oil
1-2 tsp apple cider vinegar (raw if possible)
pinch of salt

Method
Prepare all your veggies and place them in a large serving bowl. Trickle in the extra virgin olive oil and the apple cider vinegar and finish with a pinch of salt. Toss well to coat, taste and adjust the vinegar and salt to your liking and then serve straight away. It'll also keep in the fridge, covered, for 1-2 days. 


Interested in how to use herbs and spices on the autoimmune protocol? Check out my ebook SPICE, which contains over 90 fully AIP-compliant recipes including curries, stir-fries, salads, soups, desserts and drinks. 


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