I’m a huge fan of pairing a lean protein with non-starchy veggies at dinner-time. This is a great strategy for keeping lean. Starchy carbs and grains have a tendency to store fat when consumed in large quantities in the evening; think standard American meat and potatoes dinner. In light of this I love creating delicious side salads that I can fill up the majority of my plate with and can rest assured that they aren’t weighing me down and making me sluggish.
Last week I purchased a large bag of Organic shredded green and purple cabbage with a little bit of carrots mixed in from a great local shop in my neighbourhood; The Healthy Butcher. After being away at my family’s home for Christmas I had to use these veggies up ASAP before they went bad. I am well aware that cabbage can be a really bland vegetable, BUT I do assure you this dish is the very opposite of this. Along with the cabbage this recipe brings in a great source of protein and healthy fats from pumpkin seeds as well as healthy fats from olive oil.
- 1 small green cabbage shredded
- 2 carrot stocks shredded
- ¼ cup pumpkin seeds
- ¾ cup lemon olive oil
- ¼ cup apple cider vinegar
Method of Preparation
Chop cabbage and place in mixing bowl. Chop carrots Julienne style and add to mixing bowl. Combine dressing ingredients in a small bowl and mix together. Pour dressing over salad and toss. Garnish with pumpkin seeds.
- If you want to make this recipe as easy as possible purchase your veggies already shredded.
- If you don’t have lemon olive oil, one squeezed lemon will suffice.
- Feel free to switch up which cabbages you use or mix purple and green together.