So a week or so back one of my “Eat by Color” custom nutrition client had mentioned she was eating shredded cabbage as a salad. This is a great way to replace carbs/starches at dinner!
I thought boy it had been a while since I bought cabbage or even shredded lettuce. So I bought some of the weekend.
What do do with it though? Put it in the fridge and wait. Last night I was making dinner and noticed some of the infused olive oil. It got me thinking…maybe I should make a coleslaw out of the cabbage. I needed something fast, easy and that could be put together while watching my little ones. Done.
1 Bag of Cabbage
1/4 Cup Honey Ginger Balsamic Vinegar
3 TBS Organic Lime Olive Oil
2 TBS Sugar
Dash of Salt
Put the cabbage in a bowl. Add the sugar and the salt, I do this now as the liquids will wash them over the cabbage. Next up the oil and then finally the vinegar. Now here is the best part, involve the kids! My 3 year old helped with everything but measuring the oil as I used an actual spoon. Everything else she did.
Mix. I used a real tupperware bowl with a lid that can be securely put on, then shook vigorously. Refrigerate for 15-20 minutes and serve. While it was in the fridge I made the rest of dinner.
This made 5-6 servings.
Would you like some more fast, easy, side dish Eat by Color Recipes?
This article is the courtesy of Raymond M. Binkowski former fat guy, author of “Eat by Color”, personal trainer and owner of FitWorkz. Its intent is to be shared. If sharing the previous following statement MUST be included any time this article is reproduced in part or entirety. So please feel free to share, you just might change a life!