Looking for a refreshing slaw to kick your holiday eating. Try this bright and colorful slaw. Your health will thank you.
1 head of cabbage
4 medium raw beets
4 cloves of garlic
2 inch piece of fresh turmeric, minced
1 red onion
½ cup fresh flat leaf parsley
½ cup extra virgin olive oil
½ cup cider vinegar
2 teaspoon salt
1 teaspoon pepper
1) 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. Chop the parsley and transfer to the bowl. Thinly slice the red onion and add to the bowl.
2) 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.
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Baby SLAW and I before the takeoff a few years ago..love my bro and lil baby bro #SLAW
..heading south..on my way..
Cabbage, pea, parmesan and mint. A simple classic.
New Menu Items/ Changes to the Menu!!
Broccolini, Red Cabbage Apple slaw, Smoke House Mac n Cheese(add a protein!) and a new Shrimp n Grits Sauce. Come in and Have A Bite
Herb rolled hanger steak • miso roasted smashed potato • peanut hoisin • Asian pickled slaw
Testing out an idea tonight... If all goes well, we’ll have homemade vegetarian matzo ball soup tomorrow! If not... 🤷🏻♀️