RAiNBOW COLESLAW w. CULTURED DRESSiNG

There is so much gut-loving goodness in this salad with the cultures in the buttermilk (probiotics) and the healthy-gut-fuel in the raw spring onions + cabbage (prebiotics). Give your dinner meal a make over with this nutritious + delicious salad!

 

SALAD:

• ½ red cabbage, finely sliced
• 4 spring onions / eschallots, finely sliced
• 1 large carrot – skin left on, and spiralise or julienne
• 1 large under-ripe green pear, julienned

 

DRESSING:

• ½ cup buttermilk or kefir
• 2 Tbsp lemon juice
• 2 Tbsp extra virgin olive oil
• 1 Tbsp Dijon mustard
• S+P to taste

 

METHOD:

1. Combine all salad ingredients in a large salad bowl.
2. Mix up the dressing in a small glass jar and give it a good shake to emulsify, season to taste.
3. This is a salad you can dress ahead of time if you like – the cabbage withstands it! Enjoy