Serves 2
Prep Time 30 mins
(240kcal, 30g CHO, 12gP. 10.7g Fat)
1/3 cup almonds, raw
1 cup flat-leaf parsley leaves and stems
250g green or red cabbage
2 carrots
4T Dijon mustard
2t maple syrup
4T apple cider vinegar, unpasteurized
¼ cup plain, low-fat, organic yoghurt
2 pinches seas salt
2 pinches ground black pepper
2T extra-virgin olive oil
- Preheat oven to 180 degrees Celsius. Spread the almond on a rimmed baking sheet in a single layer and roast until fragrant and slightly darker in colour, 20 to 25 minutes. Remove from oven and let cool completely. Roughly chop the almonds and set aside.
- While the almonds are roasting, wash and trim the cabbage, removing any damaged outer leaves. Slice the cabbage as thinly as possible using a mandoline slicer, a sharp knife or a food processor with the shredding attachment. Shred the carrots as well using a julienne peeler, or simply grate the carrots. Place the prepared vegetables in a large bowl.
- Roughly chop the parsley leaves, finely mincing the stems. Add the parsley to the salad bowl.
To make the dressing
- Whisk together the mustard, apple cider vinegar, maple syrup, yogurt, salt, and pepper. Add olive oil or water if you prefer your dressing runnier. I find this also depends on the type of yogurt used. Add a generous amount of black pepper and stir to combine before serving.
- Add the toasted and chopped almonds to the cabbage mixture and drizzle the dressing over top to serve.
Recipe and image source: https://theconsciousdietitian.com
