Summer Cabbage Slaw
Cabbage is part of the family of cruciferous veggies and therefore has potent disease fighting and anti-oxidant properties. I love to include cruciferous veg in my diet at least weekly and one of my favourite ways to do that is through eating cabbage salad. Not only is it a bit of a breaking from the boring old lettuce and tomato salad but it is so easy to make, is a real crowd-pleaser and stays fresh for days to come! This is just one variation of cabbage salad that I love to make during summer.
For my patients on calorie-controlled meal plans:
1 serving of this recipes =
2 vegetable servings
1 fat serving
SERVES 8 as a side dish
1 baby red cabbage
1 baby white cabbage
120g baby radish
2 large spring onions
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
For the dressing:
65g reduced fat mayonnaise (I use the B-well brand)
1 tsp apple cider vinegar
3 tbsp water
2 tbsp soya sauce or tamari
1. Shred your cabbage finely using a sharp knife or mandolin slicer and add it into a large bowl.
2. Slice the radish and spring onion into thin slices and sprinkle them over the cabbage.
3. Heat a small pan onto medium heat and add your pumpkin and sunflower seeds to toast. Allow the seeds to dry toast until golden, tossing them in the pan every few seconds to prevent burning. This should take about 5 minutes. Once toasted, sprinkle the seeds on top of the salad.
4. For the dressing: add all of the ingredients into a small mixing bowl and whisk together using a fork until well combined. Alternatively, you could pop all of the ingredients into your nutribullet and blend together for a few seconds.
5. Pour the dressing over the cabbage salad and mix through until evenly distributed. Ideally, add the dressing at least 45 minutes before serving to allow the cabbage to soften slightly and the flavours to develop. This salad will keep in the fridge for about 4 days so it’s great for meal prepping or making ahead. If you prefer the cabbage to stay firm, leave the dressing aside until the day of serving.