So… You know you’ve got to eat healthy when you have an autoimmune disease or period issues.
But when the flare-ups strike and PMS rears its ugly head, only taking a shower is enough to drain your battery.
And if I say “Cook”, you’ll probably be like “Talk to the hand woman!” [No words, just the gesture.]
I feel you. Cooking feels like a super-power when you’re having a flare-up.
✨And this is when this paleo cabbage salad will come in handy. Here’s why:
- You can make big batches when you’re feeling well and store some for later.
- Add in a few different ingredients and voila you’ve got yourself a totally different dish.
- This recipe pairs mouthwateringly well with almost anything. (Try it, you’ll see what I mean 😉)
Here’s how to easily shred your cabbage for this paleo cabbage salad:
- Hold your cabbage and cut off the bottom end. Do this carefully as its bottom side is quite hard. You don’t wanna cut yourself in the process.
- Place your knife on the middle part of your cabbage and cut it in half.
- Take each half, and cut it in half as well.
- Put one of the quarters perpendicular to you. Place your hand on top and start slicing as thinly as you can.
- If the shreds of cabbage are too long, simply cut them horizontally.
- And that’s it! You’re good to go 😉
Cooking tip: For a crispier salad, give your shredded cabbage a quick toss. Prefer a softer salad? Just sauté your cabbage a bit longer.
Handy tip: Prep a big batch of this paleo cabbage salad in the weekend so you have a ready-to-grab healthy salad the upcoming week.
Finishing touch: Want to add some crunch to your salad? Apples cut into cubes will do the job nicely.
Paleo Cabbage Salad (Gluten Free, Dairy Free, Grain Free, AIP)
- 1 + ½ tablespoon extra virgin olive oil
- 2 medium red onions, thinly sliced
- ⅓ medium cabbage, sliced and cut into pieces
- 3 small carrots, cut julienne
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- Unrefined sea salt to taste
- Ground black pepper to taste (Omit for AIP)
- Pour 1 tablespoon of extra virgin olive oil into a big wok and add all the onions.
- Once your onions become white, throw in all your sliced cabbage and give it a toss.
- Let it cook for about 10 minutes.
- Push to the side of the wok.
- Add ½ tablespoon of extra virgin olive oil and then, add your carrots.
- While the carrots are cooking, add the salt, pepper, ginger paste, and garlic paste.
- Let it cook for another 10 minutes before combining everything together.
- Serve with some steak or grilled chicken.