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Diet Directions: Cleansing, Balancing and Building



Chef’s Knife Huge bowl

INGREDIENTS For the slaw: • 1 head of cabbage (I like the Sweetheart variety), • ½ head of red cabbage, shredded • 3 spring onions, thinly sliced • 1 red bell pepper, thinly sliced • 2 carrots, peeled and grated • 2 celery stalks, thinly sliced on an angle • 2 Tbsp sunflower and/or pumpkin seeds For the dressing: • 3 Tbsp homemade mayonnaise • 1½ Tbsp cider or white wine vinegar • 1 tsp celery seeds • ½ tsp salt






Prepare your veg. Toss all of it together in a very large bowl (reserving the seeds). You’ll have enough veg for two separate lots, so put half of it into a re-sealable bag and keep it in the fridge. In a bowl, mix together all of the dressing ingredients. I like to put all of the ingredients in an old jam jar and shake it all together. (Make a second batch of dressing for the reserved salad.) Pour the dressing over the cabbage mixture and allow to rest for about 15 minutes in the fridge. Sprinkle with the seeds before serving.

HELPFUL HINTS Whatever you don’t eat will keep in the fridge for about 2-3 days before it’ll start to wilt a little too much to be nice. Serve it with your bacon and eggs in the morning, with your chicken breast at lunch and with your steak in the evening. It goes with everything.

The works coleslaw  
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