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red cabbage broccoli carrots cauliflower parsley olive oil olive paste apple cider vinegar pepper salt tarragon Feta cheese red
Viewed: 62 - Published at: 3 years agoIngredients
- Red cabbage
- Broccoli
- Carrots, corn, or other sweet vegetable in small amount.
- Cauliflower
- Parsley
- Mint
- Olive Oil (optional)
- Kalamata Olive paste
- Apple cider vinegar or white balsamic
- Pepper
- Sea salt (go easy, olives are salted)
- Tarragon or other herb such as dill
- Feta Cheese, parmesan or other flavorful low fat cheese.
- Red or yellow peppers
- Dried unsweetened currants or cranberry make a nice addition.
Method
- Use any vegetables that are low in sugar/starch and appealing, but leave out leafy greens that will wilt in dressing. Use some carrots for the sweetness but keep them minimal. Basis should be cabbage, broccoli, cauliflower, kale (not baby kale) and other crucifers that will hold up to dressing. I eyeball ingredients, but whole cabbage is usually the basis, and go heavy on the broccoli. Use the top part of the broccoli stems as well--they add nice crunch and nutrition.
- Use mandolin to slice all vegetables very thinly. Exception is the kale which should be sliced into thin ribbons by hand, and the fresh herbs. All others should be sliced very thinly on the mandolin. It affects the taste significantly. Slice all vegetables and herbs, make a large batch in huge mixing bowl. Add seasoning, cheese, kalamata olives or olive paste and vinegar to taste. Add minimal olive oil depending on diet restrictions. Add one dry herb such as tarragon or dill for additional flavor. Toss thoroughly and refrigerate up to 4-5 days. Use as is or add protein for full meal. Mix with fresh salad greens for additional nutrition. Also good with fresh ground flax seed added before serving as condiment for texture and nutrition. Toasted pumpkin seeds as well.
