Admittedly, I’m not a fan of eating raw food all the time. My body wants warm, hearty meals to keep me properly fuelled when i’m training – especially in winter. However, I love this recipe because it’s so simple and easy to prepare, requires no cooking (huzzah!) and can be very easily paired with a chicken breast, white fish, tofu, or whatever protein takes your fancy. If you’re looking for something light, this is great just on it’s own with a few spiced nuts.
Red cabbage has a wide-range of health benefits, but notably for people who workout, it has a significant amount of potassium to help ease sore muscles and reduce cramping. In addition, it’s packed with antioxidants and cancer-fighting benefits: ‘In one recent study, short-cooked and raw cabbage were the only types of cabbage to show cancer-preventive benefits—long-cooked cabbage failed to demonstrate measurable benefits.’
The raw beetroot adds a sweet crunch, and can also offer greater stamina. Before your next workout, try beet powder in water for an energy boost. It’s a god idea when training to incorporate it on a regular basis to keep energy levels high, so this salad works wonders. Beets are also rich in available nutrients and fibre, which keep your digestive system happy. The vitamin C they offer is also an important boost for bodies in winter, helping to boost immunity and starve off any colds and flu that are in the air.
While this a super healthy dish, it’s also incredibly tasty. It can be paired with almost any of your favourite dishes – think homemade burgers, salads, seafood, wraps and more. Make it in a big batch and save it to use through the week…now that’s what I call clever (un)cooking.
- 1 small red cabbage, shredded or thinly sliced
- 4 semi-dried tomatos
- 1 small beetroot, grated
- 2 tablespoon sesame seeds
- ¼ cup spinach leaves
- For the dressing:
- 2 tablespoons dijon mustard
- 1 garlic clove, crushed
- 1 teaspoon stevia / rice malt syrup / honey
- ⅓ cup extra virgin olive or walnut oil
- 3 tablespoons apple cider vinegar
- In a bowl, add the salad ingredients (aside form the spinach) and toss.
- In a small jun, mix the dressing ingredients until well combined, and pour over salad.
- Massage for 5 minutes, then leave to marinate for 10 minutes. The cabbage will begin to soften a little.
- Before serving, add the spinach leave and toss again.
- For a raw, vegan slaw, enjoy on it’s own, or for a non vegetarian alternative, top with poached chicken and a sprinkling of spiced nuts.