Tangy Broccoli and Cabbage Slaw
20 March 2017
This very quick and easy salad recipe is the most perfect side dish for Sunday barbecues, and also makes for a delicious work lunch solution when you're short on meal prep time. Low in carbs, and rich in antioxidants, this is the perfect healthy and nutrient rich choice, especially if you feel like giving your salads an upgrade in taste ans texture! I add sesame seeds for extra crunch. You can also include raw almonds, cashews or sunflower seeds to give your slaw a protein boost.
Serves up to 4 | Ready in 10 mins
½ broccoli head – roughly chopped
¼ green cabbage – finely chopped
3 large carrots – skins removed and grated
1 tbsp. extra virgin olive oil
1 tsp. white balsamic vinegar
4 tbsp. sugar free, low carb mayonnaise (I use Carb smart mayo, available at Dischem and Food Lovers stores)
¼ punnet fresh parsley- finely chopped
Himalayan salt and black pepper to taste
2 tbsp. lightly toasted sesame seeds
Combine chopped broccoli, cabbage, carrots and parsley in a large mixing bowl and toss thoroughly.
Add olive oil, mayo, white balsamic vinegar, salt and pepper and mix thoroughly into tossed slaw, so that all veggies are well coated.
Top with toasted sesame seeds and chill for 1 hour before serving
Serve alongside your favourite protein. This is particularly delicious paired with Spicy Teriaki trout.
Yours in Health Always