Green Cabbage Slaw with Lemon Oil - Healthy Food

Green Cabbage Slaw with Lemon Oil

green cabbage slaw with lemon oil

Green Cabbage Slaw with Lemon Oil


Prep Time: 20 minutes

1 clove garlic, minced

Juice of 1 lemon

¼ cup extra-virgin olive oil

1 medium head green cabbage, finely shredded

1 cup shredded carrots

2 tablespoons chopped cashews

1 teaspoon sesame seeds

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon ribbon-chopped fresh basil

Save time and use 4 cups of packaged shredded cabbage, or use 2 cups of packaged shredded cabbage mixed with 2 cups broccoli slaw. Adding a thinly sliced Granny Smith apple would also give the slaw a bite of tartness. A mayo-based dressing would contribute a bit more creaminess—just replace the olive oil with ¼ cup Basic Mayonnaise. Finally, for a fun variation, make a spicy slaw! Instead of lemon oil, mix the slaw with a dressing of ¼ cup apple cider vinegar, ¼ cup Whole30 Ketchup, and 1 teaspoon hot sauce.

Whisk the garlic and lemon juice in a mixing bowl. While whisking, slowly add the olive oil in a steady stream until fully blended.

In a large bowl, combine the cabbage, carrots, cashews, and sesame seeds. Mix with a wooden spoon to combine, then toss with the lemon oil. Adjust the seasoning with the salt and pepper and top with the basil.

Make It a Meal: This crisp, fresh dish goes well with just about anything. It’s a great partner to the warmth of a Perfect Grilled Steak, is light enough to complement our Poached Salmon with Cucumber Dill Sauce, and is a cool companion for our Chimichurri Beef Kabobs. Or top it with cooked (cold) shrimp, salmon, chicken, or hard-boiled eggs to make it a complete meal.

Shredding Cabbage Shredding cabbage is really fast and easy if you have the right technique. First, cut the cabbage in half, then in half again. Take each quarter and remove the core of the cabbage (the thick white stem) by cutting it out with a sharp knife. Lay each quarter on a flat side and cut crosswise into thin slices, working from top to bottom. You’ll end up with thin ribbons of cabbage, perfect for slaw. (Shredding carrots is easy too—just use the largest holes in your cheese grater until your carrot is down to a sliver!)


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