Paleo Raw Beet and Cabbage Slaw Recipe


Prep Time

10 min

Prep Notes


I recommend organic ingredients

Cooking Time

0

Yields

3-4

Ingredients


  • 1/2 head of cabbage
  • 2 medium raw beets
  • 2 carrots
  • 1/2 red onion
  • 1/4 cup fresh flat leaf parsley (or other herb of your choice)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • a handful of seeds, such as hemp or sunflower (optional)
  • shirataki noodles (optional-increases satiety as it expands in the gut)

Directions


Wash and core the cabbage and peel the carrots and beets with a vegetable peeler. Using a food processor, with the slicing disc in place, process the cabbage and transfer to a large bowl. Install the shredding disc and process the carrots and beets and transfer to the bowl. Install the chopping blade and process the parsley and transfer to the bowl. Thinly slice the red onion and add to the bowl.

Combine vinegar, oil, salt and pepper in a small bowl and whisk until salt dissolves. Toss vinaigrette with the cabbage-beet-carrot mixture. Allow the slaw to stand for 20-30 minutes before serving, tossing regularly. Add additional salt and pepper to taste and serve.

* If you do not own a food processor you can slice the cabbage into thin strips with a knife. I recommending using a hand-held or box grater to shred the beets and carrots.

Notes


dairy free  gluten free  paleo  Paleo diet  raw  recipes  soy free  sugar free  vegan  vegetarian 


Tip: I embellished on this recipe.  First, I doubled the recipe so I could use it as a lunch and dinner staple throughout the week.  Second, I replaced the red onions with scallions, as that is what I had on hand.  Third, I added a package of garlic and herb shirataki noodles.  Unfamiliar with shirataki?  Read about its many benefits here.  I also added some minced garlic and raw honey to the dressing. Next time I plan on replacing the salt with coconut aminos, but I forgot I had it when I made it.  I also used 2 large handfuls of organic hulled sunflower seeds.

Result:  Deliciousness!  I have become a great raw "cook" it appears.  It was so good, I had an early lunch of it.

Enjoy!