Body Ecology’s Red Slaw Recipe
The Body Ecology Living Cookbook is exactly what every healthy kitchen needs to make nutritious cooking both easy and delicious. Enjoy more than 250 mouth-watering recipes with special preparation tips from Donna Gates.
Here is a Red Cabbage Slaw Recipe from my new cookbook available now — with over 250 sugar-free, gluten-free Body Ecology friendly recipes including smoothies, brunch, soups, dressings and dips, quick-and easy meals, desserts, and much more!
This Red Cabbage Slaw is a favorite summertime recipe found in the non-starchy vegetable section of The Body Ecology Living Cookbook — though it can be enjoyed any time of year. Try Red Slaw as a tart and tangy side dish, along with other non-starchy vegetable recipes like Garlicky Green Beans, Grilled Brussels Sprouts, Spinach with Almonds, and Curry Cauliflower “Mashed Potatoes” found in the Body Ecology Cookbook. Eating to support your gut health has never tasted so good.
Body Ecology Healthy Red Cabbage Slaw
- 16 cups red cabbage, shredded, parboiled, chilled
- 4 cups carrots, sliced
- 1 cup green onion, chopped
- 2 tablespoons garlic cloves, minced
- 3 cups raw, organic apple cider vinegar
- 1 cup organic, unfiltered olive oil
- Celtic sea salt to taste
Mix all ingredients in a large bowl and toss thoroughly.
This makes a picnic-worthy quantity, but if your crowd is small, you can easily halve the recipe. And while this recipe should be well-balanced, you can always adjust the ingredient amounts if you find it too acidic.