Who doesn’t love a good slaw? I personally don’t care for mayo-based traditional coleslaw, but I love a shredded cabbage slaw-style salad any day of the week.
I used organic peanut butter here but almond butter tastes delicious in this recipe too. Peanut butter has a bad rap in the health community for a few reasons, 1) it’s usually loaded with sugar, 2) peanuts aren’t huge superfood superstars when compared to almonds and other nuts*, and 3) peanuts stored in mass quantities grow mold very easily.
For those reasons, it’s VERY important to only buy organic & unsweetened peanut butter to ensure you are getting high-quality food. Read the ingredient label, it should only say organic peanuts. A little organic peanut butter every now and again is a great addition to a healthy eating plan for those who don’t have nut allergies.
(*Peanuts aren’t nuts, they’re legumes. That’s a post for another day.)
The reason I chose peanut butter today because it’s so (SO!) important to vary the foods we eat so our immune systems don’t become intolerant to certain foods. With the popularity of almond butter, almond milk, almond flour and all other things almond in the past few years, I thought a break from almonds might some people good. It’s not that I don’t love almonds, I just needed some variety this week. (And, if you haven’t been on the almond bandwagon and want to use almond butter here, then please do.)
On to the veggies…
Cabbage is one of the most over-looked nutrient-dense superfood superstars in the produce section. It’s PACKED with vitamins, minerals, antioxidants & fiber, and when prepared correctly is really a fantastic texture.
To shred cabbage by hand, cut it in half down the center of the core, then cut each of the halves again down the center of the core so you have quarters. Take each quarter on its side and cut the core out on the diagonal. Then (slowly and patiently) thinly slice the cabbage into shreds.
The bright rainbow of veggies here cover the spectrum of health to deliver a huge dose of antioxidants and good stuff your body craves. And don’t forget the cilantro. Cilantro is a powerful chelator, meaning it grabs onto heavy metals in your digestive system and pulls them right out (a good thing, trust me.)
And the sauce…
Raw apple cider vinegar is highly alkalizing to the body, while fresh ginger and fresh garlic are two of nature’s most powerful superfoods. Both have huge antiseptic, antimicrobial and other healing properties.
I eat this salad plain as a light lunch; you can easily add hemp seeds, edamame, or organic chicken for protein.
Here’s a quick video to show you how to shred cabbage with a knife.
Optional: hot sauce or a small fresh jalapeno for heat
Put all of the ingredients for the sauce in a high-speed blender (like a Vitamix) and blend until smooth, about 30 seconds. Alternatively, you can finely chop the garlic and ginger and whisk by hand.
Wash and prepare all produce. You can shred by hand with a sharp knife or use the shredding blade in a food processor. The veggie measurements are pretty flexible; adjust to your preference, what you might have on hand, and what’s a good price at the store (e.g. yellow vs red bell pepper).
Store in an airtight glass container in the refrigerator up to 3 days. The cabbage will give off water the longer it’s stored, so the fresher the better.