The easy, perfect way to get more raw veg into your diet and it tastes so good ...
Raw veg is always a hard sell for me, it just doesn't get me that excited so I often forget, apart from when I'm using them in my green smoothies.
This recipe is just so easy though, and darn tasty, and goes with so many dishes as a side dish. Leftovers also make great additions to lunchboxes to up your veg count at lunchtime.
Using red cabbage is a personal choice, white cabbage also works well, I just like the colour and the health benefits are great (cancer prevention, high Vit A, C & K, good for eye health to name a few).
For the Paleo Mayo, I use this recipe http://www.grassfedgirl.com/mediterranean-chicken-salad-paleo-scd-gaps and often switch the olive oil for avocado oil. I can't describe how much better making your mayo is than the shop bought stuff, so if you have time, go for it!
If you don't want to make your own, just buy the freshest and cleanest one you can find, ideally made from extra virgin olive oil or avocado oil.
|1/2 head of red cabbage, finely shredded|
|2 small red onions, finely sliced|
|2 small carrots, peeled finely sliced into long matchsticks|
|2 tbsp raw apple cider vinegar|
|1 cup Paleo Mayonnaise|
|1-2 tbsp Dijon mustard (to taste)|
|Salt and pepper|
1. Add the shredded cabbage, red onions and carrots to a bowl.
2. Douse in the vinegar and leave for (at least) one hour to allow the vegetable to soften just a little.
3. Add the mayo, mustard and seasoning and mix well.