August 05, 2017

Detox Red Cabbage Slaw

2-4 people Servings

1 red bell pepper core, seeded and thinly sliced
3/4 pound red cabbage shredded or thinly sliced
1 cup flat leaf parsley (Italian parsley) chopped
1 orange peeled and segmented
1 apple such as Honeycrisp or Pink Lady
2 tablespoons cashews
2 tablespoons pumpkin seeds (I used sunflower seeds)

juice of 1 lemon
3 tablespoons extra virgin olive oil
1 tablespoon 100% pure maple syrup optional but highly recommended!
1/2 teaspoon kosher salt
ground black pepper to taste

In a bowl, whisk all the ingredients for the dressing and set aside.

In a large bowl, add all the ingredients for the slaw and pour the dressing over.

Toss well and let sit for 10 minutes to let the cabbage soften a bit and absorb the flavor of the dressing. Serve. This detox red cabbage slaw will keep refrigerated for up to a day.

Recipe come from Pickled Plum

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