With Memorial Day coming up, this is a perfect side to bring to a BBQ. It is also perfect for summer meal prep. Cabbage is a cruciferous vegetable that can withhold marinating in a salad dressing without wilting and can actually get better with time. I had it three days in a row for lunch and it never got old. My favorite topping? Tuna! It was a perfect mix of lean protein, fiber, and healthy fats.
recipe: (serves 4)
For the slaw:
-1 apple, diced
-1 medium-sized green cabbage, chopped into easy to eat pieces
-1 cup celery, diced
-2 scallions, diced
For the dressing:
-1 cup plain yogurt (I used a grass-fed which gave it a great earthy taste)
*(Note: If you would like to make this dairy free, use plain cashew or almond milk yogurt)
-2 Tbsp. avocado oil
-2 Tbsp. apple cider vinegar
-1 Tbsp. mustard
-2 Tbsp. chopped dill
-1 Tbsp. all natural maple syrup
-a touch of cayenne
-salt and pepper to taste
1. In a large mixing bowl, place all of the cut vegetables.
2. In a smaller bowl, place all of the dressing ingredients and mix well.
3. Pour the dressing over the vegetables and mix well. Let sit in the refrigerator for at leat one hour.
Nutrition Facts (per serving): 145 calories, 13 grams carb, 7 grams fat, and 4 grams of protein.
MACROBALANCED TIP: Pair your slaw with a lean protein such as BBQ chicken ot tuna and add in some red potatoes for healthy carbs.