I love this simple dish. I make it every few days and keep some in the fridge ready to add to salads or alongside fish. You can make it with olive oil and vinegar, or quality mayo depending on your tastes and dietary preferences. If you’re following a LCHF or keto diet, you can crank up the olive oil/mayo to serve alongside less fatty foods, or your choice of protein. Turmeric is highly anti-inflammatory and has a long history of being used traditionally in many cultures as a remedy for improving health and boosting immunity.
- 1/2 large cabbage, red or white, shredded in a food processor, or roughly grated with a box grater
- 1-2 tablespoons extra virgin olive oil and 1-2 teaspoons of apple cider vinegar (or any other quality vinegar) and/or 1-2 tablespoons of quality mayonnaise (made with extra virgin olive oil & free range eggs)
- 1-2 teaspoons ground turmeric
- 2-3 teaspoons of caraway seeds
- Quality salt to season
Simply mix everything together in a big bowl! Enjoy alongside your favourite meat or fish, or add to a bowl lunch.
For vegan mayo, see my recipe: JO’s VEGAN MAYONNAISE
Article by Jo Rowkins, Nutritionist at Awakening Health.