Red cabbage salad with mayo
Red Cabbage Salad with Home-made Mayo
The gorgeous red/purple colour of this cabbage is an inspiration to try something different as a side dish at your lunch or dinner. Red cabbage is rich in vitamin C, so if you are still struggling with winter bugs, it’s a good food to include in your diet. It also contains anthocyanins, potent antioxidants that give the cabbage it’s amazing colour. Not to mention great vegetable source of fibre. This recipe works well as it’s slightly sweetened with grated apple and the salad tastes so delicious with the home-made mayo dressing!
I never used to be a fan of raw cabbage when I had digestive issues, it always made me feel ….well…bloated! Ever since my gut has been healed by following traditional food principles with lots of bone broths and probiotic foods, I can easily enjoy a lot more raw foods like cabbage without any problems and benefit from the enzymes and vitamins.
Mayonnaise prepared traditionally at home is extremely satisfying, delicious and provides lots of fatty acids to help digest the raw vegetables and maximise nutrient absorption. Raw egg yolks are an excellent source of vitamins for children. It’s very quick to prepare, despite what some cooking shows would have you believe- my 5 year old helped me whisk it! This mayo recipe is adapted from Maggie Beer’s cookbooks.
Red cabbage Salad
• ½ large red cabbage
• 2 carrots
• 1 large or 2 small apples (cored)
Remove 1 or 2 of the outer cabbage leaves and discard. Finely dice the cabbage into small strips. Grate the carrot and the apples (no need to peel if organic). Mix together in large bowl.
Optional: sprinkle some diced (activated) walnuts on top.
Always try and source organic, local fruit and veg.
Makes enough salad for 4 people.
• 2 egg yolks at room temperature. Separate the yolks from the whites (reserve the whites for your morning omelette!)
• 1 tbs lemon juice
• ¼ tsp sea salt
• 500mL best quality extra virgin organic olive oil
Rinse a medium glass bowl with boiling water and dry. Using a wooden spoon (this works best, Maggie is right!) mix together the yolks, lemon juice and salt.
Very slowly drop by drop add some olive oil and mix together.
After you have a nice ‘mass’ of mayo, pour olive oil in thin stream and mix with wooden spoon continuously. 2 egg yolks absorb about 500mL of olive oil easily and make a whole jar of mayo. Use ½ in the salad and reserve the rest for other yummy dishes during the week (mayo keeps in tightly closed glass jar in fridge for up to a week).
Optional: add 1 tsp of organic mustard at the beginning or some smashed garlic for a spicier taste.