It’s Monday, January 2nd and the holidays are officially over. It’s back to work, back to school and back to eating well. Say goodbye to bad habits or holiday indulgences and start this year off by nourishing your body with a few small changes. Eat more veggies, eat less sugar, dedicate 30 minutes a day to prepping food, or start the day off with a green smoothie. Just one of these small changes will yield enormous health benefits. This detox is a great place to begin. It is a nutritional powerhouse, packed full of antioxidants, fiber, vitamins, and minerals. Truly everything you need to cleanse and detoxify your body. It stores in the fridge (undressed) for a couple of days so you will have a few healthy meals for the week. Enjoy!
- 2 cups finely sliced purple cabbage
- 2 cups finely sliced green cabbage
- 2 cups shredded carrots (I use hand-held julienne peeler)
- 1 julienned apple
- ¼ cup minced cilantro
- ½ cup toasted pumpkin seeds
- ¼ cup toasted sunflower seeds
- ½ cup feta (optional)
- Dressing:
- •2 tbsp apple cider vinegar
- •1 tbsp fresh lemon juice
- •1/3 olive oil
- •1 minced garlic clove (optional)
- •1/2 tsp salt
- •fresh ground pepper
- To make the dressing, combine the apple cider vinegar and lemon. Slowly whisk in the olive oil in a steady stream. Season with salt and pepper. Or put all ingredients in a jar and shake vigorously.
- Toast the seeds separately in a cast iron skillet over medium heat. Watching carefully and stirring often, making sure to not burn them. Once lightly toasted, remove seeds from heat and set aside to cool.
- To make the slaw, combine all the remaining ingredients and the cooled seeds in a medium bowl. Add the dressing and toss.
- If you want to make this salad for multiple meals, make sure to reserve some salad un-tossed so the dressing doesn't make the salad soggy.
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