I have to say that I am in love (well maybe SLIGHTLY obsessed) with this new cabbage beet slaw. This cabbage beet slaw can be perfect for lunch with a green salad or as an accompaniment for many great dinners, everything from baked salmon to barbecued burgers. It is so delicious (and so good for our digestion) that is hard not to have seconds. This cabbage beet slaw leaves your palate tingling from its sweet/sour combination. Using naturally granulated stevia keeps your blood sugar and calories low and the addition of sauerkraut is awesome for a healthy digestive system.
If you own a food processor it will speed up the preparation but, if you do not it is no big deal. Just slice ingredients finely and use a grater for the carrot. Another time saver is to buy your beets already cooked. Many grocery stores are selling 4 cooked beets to a package.
- 1/2 head of purple cabbage
- 2 medium cooked beets
- 1 carrot, slivered
- 1/2 cup sauerkraut
- 1/4 cup pumpkin seeds
- 1/4 cup extra virgin olive oil
- 1/4 cup white vinegar
- 2 tsp granulated stevia (or to taste)
- 1 teaspoon pink Himalayan salt
- 1/2 teaspoon fresh black pepper
Wash and core the cabbage and peel the beets and carrots vegetable peeler. Using a food processor, with the slicing disc in place, process the cabbage and transfer to a large bowl. Install the shredding disc and process the carrots and beets and transfer to the bowl. Add the sauerkraut to the bowl.
Combine vinegar, oil, stevia, salt and pepper in a small bowl and whisk until salt dissolves. Toss vinaigrette with the cabbage-beet-carrot mixture. Sprinkle the pumpkin seeds and toss again. Allow the slaw to refrigerate at least minutes before serving, tossing occasionally.
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