I love a salad or slaw with a good mix of textures and flavours and this one checks both those boxes. Plus it is absolutely packed with vitamins, minerals, hundreds of phytonutrients and gut-loving fibre! These colours are a sign of gut-loving phytonutrients.
If you want to raise your vibration, make this slaw today and notice how good you feel!
All the credit for this amazing recipe goes to my dear friend Julie Daniluk who has just released her brand new book Becoming Sugar-Free. I love Julie's perspective:
"Cooking is one of the most empowering and easy ways to focus on our health and I think your friends and family are going to fall in love with the over eighty-five recipes featured in the book".
In her new book, you'll learn how to break up with inflammatory sugars and embrace a naturally sweet life. She has plenty of desserts in her cookbook, but this Reggae Roots Slaw was calling my name.
I can relate to being addicted to sugar because I used to be a sugar addict too! Beyond the delicious recipes, Julie provides the steps to becoming sugar-free and the compelling evidence for it.
Now I'm terrible at following instructions so I missed the step on pureeing the avocado so I just chopped it into chunks. However, the full recipe from Julie's cookbook is below and you can follow those instructions because pureeing the avo with the dressing ingredients is an excellent idea - makes it nice and creamy!
The reason behind the name "Reggae Roots Slaw" is that Julie created it for a steel drum band on her TV show. I highly recommend you check out Julie's book Becoming Sugar-free!
- Gluten-free + dairy-free + grain-free
- 100% plant-powered
- Kid-friendly and school safe (no nuts)
- Full of good fat and blood-sugar balancing (obvi)
Here's the recipe for Reggae Roots Slaw.
Ingredients
- 2 cups thinly sliced mango or apple
- 1 cup grated golden, candy stripe or red beets
- 1 cup julienned kale leaves or green cabbage, stems removed
- 2 cups grated carrot
- 1 tablespoon grated fresh ginger
- 1 cup chopped fresh flat-leaf parsley or cilantro
- 2 cups packed baby spinach or sprouts
Dressing
- ¾ cup diced ripe avocado
- ¼ cup lemon juice
- 3 tablespoons chopped fresh chives
- ½ teaspoon unrefined pink salt
- 1/3 cup extra-virgin olive oil
Instructions
- To make the slaw, in a large bowl, combine all ingredients, except the spinach or sprouts.
- To make the dressing, in a high-speed blender, combine all ingredients and blend until smooth.
- Toss the dressing with the slaw. Serve on a bed of baby spinach and/or top with sprouts. Store the dressed slaw in an airtight container in the fridge for up to 3 days.
Notes
Julie's cookbook says this serves 12, but Walker and I got 2 meals out of it Maybe we just eat a lot - it was delicious! :)
I would suggest enjoying this slaw with some Best Ever Paleo Bread slathered in organic butter or ghee or almond butter.
Enjoy!
Joy xo
Wow this is delicious! Such a unique and tasty mix of flavours. We are cilantro fans so chose that over parsley but I think it would be equally good with either. Thanks a bunch for this recipe.
ReplyYou're welcome! Glad you enjoyed it!