When one blogs about their food experiences, some patterns start to show. For example, over the past 5+ years writing for this blog, I’ve only posted four salad recipes. That’s not because I think salads aren’t worth making, but rather, it’s an indication of how I view salads: as something you throw together using the vegetables available in your crisper, or on your counter.
In truth, there is still some merit to writing salad recipes. Sometimes, it’s good to have a solid blueprint for future cooking endeavors. Case in point is this Winter Slaw, modeled after European-style cabbage salads.
Out of the countries who count their cabbage intake, Russians consume the most – about 40 pounds per person, compared to 9 pounds per person in the United States. Cabbage often carries a bad reputation, since some folks experience a negative response after eating it; this is due to the trisaccharide raffinose, which is found in cabbage, beans, broccoli, and asparagus. That gassiness is caused by the trisaccharide fermenting in your lower intestine.
Winter Slaw (Gluten-free, Vegetarian, Paleo, Primal, Perfect Health Diet, Whole30-friendly)
1/2 head green cabbage, shredded
1/2 head red cabbage, shredded
1/2 red onion, thinly sliced
2 carrots, julienned
1 small handful fresh mint leaves, thinly sliced
1 tbsp dijon mustard
1 tsp apple cider vinegar
1 tsp olive oil
juice of 1/2 lemon (~1 tbsp)
1/2 tsp honey or coconut palm sugar
1/2 tsp salt, more to taste
1/2 cup chopped walnuts, divided
1 cup pomegranate seeds, divided
1. In a large mixing bowl, add the cabbage, onion, carrots, and mint leaves. In a separate bowl, combine the mustard, vinegar, oil, lemon juice, honey, and salt.
2. Pour the liquid into the mixing bowl, then combine with your hands. Taste and add salt if needed. Mix in 2/3 of the walnuts and pomegranate seeds with your hands, then scatter the remaining walnuts and pomegranate seeds on top, and serve.
** For best results, cover and refrigerate for at least an hour before serving.
