GREEN CABBAGE SLAW WITH LEMON OIL

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  • 1 CLOVE GARLIC, MINED
  • JUICE OF 1 LEMON
  • 1/4 CUP EXTRA VIRGIN OLIVE OIL
  • 1 MEDIUM HEAD GREEN CABBAGE, FINELY SHREDDED
  • 1 CUT SHREDDED CARROTS
  • 1/4 CUP CHOPPED CASHEWS
  • 1 TEASPOON SESAME SEEDS
  • 1/2 TEASPOON SALT
  • 1/2 TEASPOON BLACK PEPPER
  • 1 TABLESPOON RIBBON-CHOPPED BASIL 1/4 HEAD PURPLE CABBAGE (OPTIONAL)
  • SAVE TIME and use 4 cups of packaged shredded cabbage or use 2 cups of packaged shredded cabbage mixed with 2 cups broccoli slaw. Adding a thinly sliced Granny Smith apple would also give the slaw a bite of tartness.
  • A MAYO BASED DRESSING would contribute a bit more creaminess—just replace the olive oil with 1/4 cup basic mayonnaise.
  • For a SPICY SLAW, instead of lemon oil mix the slaw with a dressing of 1/4 cup apple cider vinegar, 1/4 cup Whole30 Ketchup, and 1 teaspoon hot sauce.
  • WHISK the garlic and lemon juice in a mixing bowl. While whisking, slowly add the olive oil in a steady stream until fully blended.
  • IN a large bowl, combine the cabbage carrots cashews, and sesame seeds. Mix together and toss with lemon oil. Adjust seasoning with salt and pepper and top with basil.