Herbal Cruciferous ACV Salad
The cabbage salad I can't stop making right now that's loaded in functional properties!
Equipment
- Cutting board
- Bowl
- Chef's knife
Ingredients
- 1/2 head purple cabbage thinly sliced
- 1/2 head green cabbage thinly sliced
- 1 bunch parsley chopped
- 10 individual radishes thinly sliced
- 5 large carrots julienned
- 4 cloves garlic chopped or minced
- 3 tbsp Kasandrino's olive oil use code "functionalfuelingrd"
- 3 tbsp apple cider vinegar with mother
- 1/2 tsp unrefined sea salt
- 1/2 tsp black pepper freshly ground
- 2 tsp dried oregano
- 1 tsp kelp granules
Instructions
- Start out by first rinsing all vegetables. If not organic, soak them in white vinegar for 20 minutes then rinse before chopping.
- Add all chopped vegetables to a large bowl.
- Add the olive oil, acv and seasonings.
- Combine with hands or tongs until thoroughly combined. The cabbage should start to break down and become soft in consistency.
- Serve or refrigerate. If refrigerated flavors will develop and the vegetables will become even more broken down and easier to consume.