Raw Apple Cabbage Slaw
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By @functional.foods⠀
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Eat the rainbow ?⠀
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As humans, we are programmed to look for bright and vibrant foods. Why?⠀
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Because REAL food is living and it nourishes and heals the body. It is abundant in vitamins, minerals, antioxidants, phytonutrients, and essential fats which gives fruits and vegetables it’s exotic and vibrant pigments. First and foremost, it is handcrafted from NATURE.⠀
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I love making this #raw APPLE CABBAGE SLAW for the week and adding it as a side salad to my meals. Give it a try if you’re looking for more salad variety!⠀
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To make the RAW APPLE CABBAGE SLAW, you will need:⠀
• 3 organic rainbow carrots, grated⠀
• 1/2 of a small/medium red cabbage, finely chopped⠀
• 2 organic Fuji apples, cubed (stone fruit also works great)⠀
• 1/3 cup raw pumpkin seeds⠀
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To make the dressing, whisk together:⠀
• 4 tbsp olive oil⠀
• 2 tbsp Bragg’s apple cider vinegar⠀
• 2 cloves of garlic, finely minced⠀
• the juice from 1/2 a lime⠀
• 2 scallions (finely chopped)⠀
• Himalayan sea salt⠀
• Black pepper⠀
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Grate carrots and toss in a bowl with chopped red cabbage. Next, add the diced apples. For the dressing, whisk together all ingredients and pour over the slaw. Dump in pumpkin seeds. Use your hands to thoroughly miss the slaw.⠀
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Cover and refrigerate for a minimum of one hour. Tastes even better the day after (once the cabbage and carrots have soaked up more the dressing). Store for up to 3 days. Enjoy!
