The Microbiome Diet Plan: Six Weeks to Lose Weight and Improve Your Gut Health by Danielle Capalino MSPH RD CDN

Author:Danielle Capalino MSPH RD CDN [Capalino MSPH RD CDN, Danielle]
Language: eng
Format: azw3
Publisher: Rockridge Press
Published: 2017-04-18T04:00:00+00:00

Simple Loaded Coleslaw

DAIRY-FREE | GRAIN-FREE | NUT-FREE | VEGAN

PREP TIME: 10 MINUTES, PLUS 30 MINUTES TO REST

If you think of coleslaw as only shredded cabbage coated in mayo, think again. This delicious slaw uses apple cider vinegar and olive oil to create a tangy dressing that coats the trifecta of cabbage, carrots, and rutabaga in a palate-pleasing way. SERVES 4

½ small red cabbage

1 small rutabaga

2 carrots, trimmed

½ medium red onion

1 small jalapeño pepper, stemmed and seeded

2 garlic cloves

¼ cup apple cider vinegar

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 tablespoon whole-grain mustard

1. In a food processor with the shredding blade affixed, shred the cabbage, rutabaga, carrots, onion, jalapeño, and garlic. Transfer the vegetables to a large bowl and toss to combine.

2. In a small bowl, mix the apple cider vinegar, salt, pepper, and mustard. Pour over the cabbage mixture and toss to combine. Let the salad rest at room temperature for 30 minutes. Toss to combine right before serving. Refrigerate in an airtight container for up to 3 days.

Per Serving: Calories: 64; Protein: 2g; Cholesterol: 0mg; Sodium: 666mg; Total Carbohydrates: 14g; Fiber: 5g; Total Fat: 0g; Saturated Fat: 0g

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