08 Aug


Kaleslaw (great for all phases)
serves 6-8

  • ¼ cup olive oil
  • ¼ cup apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 packet of Splenda
  • 1 bunch lacinato (dinosaur, black or any of the “flat leaf” kales), stems removed and leaves julienned
  • quarter head red cabbage,
  • shredded1 carrot, julienned (phases 4 only)
  • 1 stalk celery, thinly sliced on bias,
  • plus the leaves½ small red onion, very thinly sliced
  • tight handful of parsley leaves
  • salt and pepper

Whisk together olive oil, apple cider vinegar, Dijon mustard, and splenda to make a “vinaigrette.”

Toss vegetables in large bowl. Drizzle with vinaigrette. Taste and season with salt and pepper.

Kaleslaw can be served immediately. It will keep in the refrigerator, covered, for about a day, after which, it takes on the taste and texture of fresh sauerkraut.


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