I always enjoy a good cole slaw. Cole slaw is one of my favorite go to side/vegetable dishes. I have made it many ways, but I always use cabbage as the base. Recently as I was using the Zoodle maker to shred my red cabbage, I decided to be more creative and add some other ingredients that I had on hand and see what kind of flavor profile I could get. I also had the notion to gently cook my slaw, which brings out more flavor and is easier on the digestive system. The flavor is complex and delicious. Cook just enough to retain the crunchiness of the cabbage.
- 1/2 head red cabbage, shredded
- 1 ounce parsley, chopped
- 1 ginger root, grated
- 3 medium carrots, shredded
- 1/2 medium white or red onion, shredded
- 2 stalks green onions, chopped
- 2 Tbsp unrefined avocado oil
- 1 Tbsp red wine vinegar
- 1 Tbsp balsamic vinegar
- 1/2 tsp unrefined sea salt
- 1/2 tsp ground black pepper
Combine all vegetable ingredients and vinegars. Toss like a salad. Add avocado oil and toss again. Salt and pepper to taste and enjoy as is, or take one more step and lightly saute for 3-5 minutes.🖨️ Print post
Yes, I’d definitely saute that dish for awhile. It would no longer be “cole slaw” but that is irrelevant. Digestibility and taste are the most important things.
Maybe the recipe is a bit heavy on the ginger root? Also, how do you shred an onion? Tried that – it comes apart and just doesn’t work. Mind you, if you have some kind of electric shredding machine…
Steven Ashton says
Thank you for your comment. I agree digestibility and taste are the most important. The ginger root can be any size so you just grate enough to taste. It usually comes out to about a teaspoons worth. I use a tool called a Zoodle Maker to grate onions and it works very well. Here is a link to my video. I just realized it doesn’t have an onion demo. I will make an updated video and post here in the next few days.
All the cabbage I eat has been fermented (pre-digested) into kraut, often using ginger, leek or red onion, and carrots or some kind of radish. I like the idea of making it into more of a salad, though, by adding fresh parsley and another fresh vegetable, maybe watercress or pea shoots. You have inspired me.