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Raw Slaw Salad with Apple Cider Vinegar Dressing

July 22, 2014
Raw Slaw Salad with Apple Cider Vinegar Dressing

Raw Slaw Salad is a favourite winter throw-together salad. Nourishing, tasty and quick it’s perfect for a light energising lift. Here I’ve measured the ingredients to give you a base recipe that you can use to create your own version.  Enjoy the refreshing zing of apple cider vinegar and cleansing nourishment of red cabbage, carrots, kale and parsley. . . serious YUM!

The anti-bacterial benefits of Apple cider vinegar are fantastic to support winter immune systems – read more below.

Servers 4 as a side salad

Base Salad Essentials:
1/4 red cabbage, about 350g, very finely sliced
1 large carrot – or 2 small, grated on the large grater size, or cut lengthways and finely slice
1/2 bunch flat leaf parsley, roughly chopped
5 leaves of kale, finely sliced

Options to add:
5 shallots, finely sliced
1/2 bunch coriander leaves
1/2 cup walnuts, roughly chopped
1/2 cup sunflower seeds
1 avocado, peeled and cut into 1cm cubes – or similar

Apple Cider Dressing:
3 tbsp apple cider vinegar
2 tbsp olive oil
1 teaspoon of honey
big pinch Celtic sea salt
freshly ground black pepper

You will need either a sharp knife, a food processor that slices of a mandolin.

Finely slice the red cabbage.

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Place in a large bowl and combine with the grated carrot, parsley, kale and any other veggies you’re using.
Put all dressing ingredients in small bowl and whisk or into a jar and give a good shake.  Adjust the taste by adding more vinegar, honey or salt.

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When ready to serve, pour the dressing over the salad and toss well.  You can prepare the salad add the dressing later to keep the salad super fresh.
Add any extras like avocado and more nuts or seeds.

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Serve as it is on it’s own, delicious with brown rice or as a side to other dishes

Quick, simple and ready to go!

Shopping list – organic where possible

1/4 red cabbage
1 large carrot – or 2 small
1 bunch flat leaf parsley
1 bunch of kale
celtic sea salt
organic un-pasturised apple cider vinegar – health store
virgin olive oil
honey

Possibles:
shallots
coriander
avocado
walnuts
sunflower seeds

 

SoulFoodYoga Nutrition Notes

So why Apple Cider Vinegar?   Made from organic apples and fermented into vinegar,  Apple Cider Vinegar was used by Hippocrates in 400 BC for it’s myriad of healing, cleansing and energising qualities.  Some of it’s benefits include:

  • Cleansing to the liver supporting healthy liver function
  • As a fermented food it promotes good gut flora and aids digestion
  • Acidic tasting – alkalising in nature to benefit body chemistry and physiology, helpful to relieving arthritic conditions
  • Supports strong bone and teeth health
  • Boosts immune system health due to it’s antibacterial properties

Recommended dose by Bragg’s Apple Cider Vinegar is 1-2 teaspoons 3 x a day in a glass of filtered water.  Even taking it once or twice a day is hugely beneficial . .  and so simple.

Include Apple Cider Vinegar in your daily diet. Your liver, digestion, eyes, skin, bones will be grateful.

Choose raw un-pasturised apple cider V to receive it’s beneficial goodness.

Combine with the mix of cabbage, carrots, parsley and kale and all your minerals and vitamins are right here in a tasty delicious salad!

To your health and nourishment  SFYHeart small

 

 

4 thoughts on “Raw Slaw Salad with Apple Cider Vinegar Dressing”

  1. Karen Powell says:

    yumm, this looks delicious Lucy, thanks for sharing your lovely recipes – I’m making this one for fathers day lunch this weekend!

    1. Lucy Andrews says:

      Thanks Karen, glad you’re enjoying them!! Enjoy Father’s Day xx

  2. Trina Minter says:

    Hi Lucy
    We were all enjoying this wonderful salad served by a friend during your recent intensive. Luckily I asked” where did you find this recipe?” Our friend was happy to share your talent and knowledge . Thanks

    1. Lucy Andrews says:

      Hi Trina that’s great. Glad you enjoyed it and thanks for letting me know!

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