Lime-Cilantro Cabbage Slaw

I LOVE veggies. But what I don’t love? Spending all day and night in my kitchen chopping vegetables.  I’m a busy mama—I’ve got things to do and playgrounds to see!

In the interest of getting more veggies in less time, I’ve adopted the habit of preparing some dishes ahead of time that will hang out in my fridge all week, just waiting to be the topping, side dish or flavor boost to my other meals (or, let’s be honest— eaten right out of the container).

Raw vegetables, especially, give you important enzymes and antioxidants that are destroyed when cooked. These nutrients are important for proper nutrition, fighting cell damage, aiding in detoxification, and maintaining balance in the body.  Taking it a step further - raw, fermented vegetables also give you a healthy dose of probiotics—great for your gut and immune system!

The main caveat to eating raw veggies is that some vegetables are difficult to digest in their raw state (unless they are fermented)—think brassicas, like kale and cabbage.  For example, to make a healthy and digestible cabbage slaw, you must first massage the cabbage.  This aids in breaking down the cell wall so that our body actually absorbs all the nutrient goodies inside.  

One of my favorite slaw recipes is my Lime-Cilantro Cabbage Slaw. This slaw is a great addition to tacos, burritos, Buddha bowls, rice bowls, sushi rolls, salad, sandwiches—you name it and I’ve slapped the slaw on top of it.  So, have at it, friends.  Make this fast and easy slaw on a Monday night (or whenever the mood strikes), then reap the benefits all week long!  


Lime-Cilantro Cabbage Slaw

Serves 4

1 medium head cabbage, finely shredded

1 tsp sea salt

1 lime, juiced

¼ c cilantro, chopped

optional: 1 hot pepper of your choice, diced (I used a fermented Hungarian red)


 

Place the shredded cabbage in a large bowl; sprinkle with the salt and toss to incorporate.  Adjust the salt to taste.

Pour the lime juice over the cabbage.

With clean hands, massage the cabbage—squeezing and kneading until the volume is reduced by almost half.  (5 minutes or so)

Add the cilantro and pepper (if using), mix to incorporate.

Allow the cabbage to sit at least half an hour before serving, but tastes better tomorrow…and the next day, and the next!  Keep it refrigerated.



Great source of fiber, vitamin C and Calcium!

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