Slaw Style Salad
∙ eat the rainbow ∙ a salad you can cook
A straightforward, affordable slaw style dish ~ “eat the rainbow” salad! This is great for weekly meal prep to have in the fridge because you can serve it as both a salad and lightly stir-fried!! If your reflecting on what your eating and salads are on your list, consider serving them with a warming dressing or vinaigrette to aid your digestion.
Raw foods are energetically cold so harder to digest and take more energy and help your body by adding balance with warming spices and digestive herbs. Spices like ginger, cumin, paprika, chilli, turmeric, black pepper, mustard, allspice, clove, anise are all warming. Herbs like mint, parsley, dill, basil, fennel, cilantro, sage, rosemary, and thyme can help your digestion and nutrient absorption.
As a salad serve this with a Lemony Dijon Mustard Salad Dressing or Dill Tahini Sauce or a Simple Lemon Vinaigrette spiked with spices like cumin, smoked paprika and allspice. As a stirfry use spices like cumin seeds, black mustard seeds or chilli flakes, if you like a sauce add my Asian Style Dressing.
- Servesmakes 6 cups
- Cooks in 0
- Prep time 10 mins
- High Fibre
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
- Anti Oxidants
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
- Low GI Blood Sugar
Recipes have blood sugar balancing and low glycemic index ingredients. A diet rich in foods that balance blood sugar helps lower risks of type 2 diabetes.
- Weight Loss
Weight Loss recipes are low carbohydrates and low calories with whole food plant-based ingredients. "Nourish not punish" by eating healthful foods.
- Vitamins Minerals
Ingredients
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Method
Slaw Style ~ eat the Rainbow ~ Salad
WASH all your veg, Peel your carrots.
SLICE Julienne | matchstick style carrots + peppers. Cut cabbages into 1/4 then finely slice.
MIX all ingredients together in a salad bowl or storage dish with a lid.
SERVE with a Lemony Dijon Mustard Salad Dressing or Dill Tahini Sauce or a Simple Lemon Vinaigrette spiked with spices like cumin, smoked paprika and allspice.
STORE in the fridge, lid on, without dressing.
Chef tips + Ingredient Swaps + Ideas
COOK IT STIR-FRY this slaw can be lightly sautéed w’ a little olive oil or sesame oil for 2-3mins. Add ½ – 1 teaspoon spices like cumin seeds and black mustard seeds or chilli flakes with my Asian Style Dressing
WEEKLY MEAL PREP This salad stores really well and is a versatile dish to have on hand.
LOW FODMAP + IBS limit serving size 1 cup and see how your body feels.
SWAP & ADD any finely sliced raw vegetables you like; Celery, daikon radish, sliced snow peas or snap peas, yellow zucchini.
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