Vegetarian, Low Protein (PKU), Gluten Free and Dairy Free
Total Protein Count: 4 g Protein
8 Serves = 0.4 g Protein per serve
So this week my husband and I tried out the Paleo diet and we both came to the conclusion that it wasn’t for us. The side effects were so strong that it was a huge warning sign that we shouldn’t be messing with an engine that is already running well. (Especially one that took years to understand!) The first meal after our Paleo-trial had to be raw. And what better way to use up the food in the fridge than by making a coleslaw?
This coleslaw is no ordinary coleslaw. First off, it’s not any thing like that horrible store-bought type! Believe me, when you make this even once you’ll never even consider eating that drippy mess again. It is so fresh and incredibly quick and easy to make! It is also so good for your digestion. It was such a light meal that my husband had several servings.
The fresh herbs make it smell and taste divine. The combination of the cabbage and celeriac give a lovely texture and pair so well. The toasted pine nuts add a fabulous smoked flavour that is so subtle. You can of course omit this if you wish.
The aioli I used was lime infused and I highly recommend adding a bit of zest to your aioli; it’s amazing. Now I now aioli is made with egg, but it is still relatively low in protein if you are watching it for you PKU diet. It also means it’s not vegan. However, you could substitute it for a vegan alternative mayo or replace it with a whole avocado.
This is the perfect spring or summer salad. Enjoy!
My husband brought home the most amazing savoy cabbage from the markets. It was so beautiful and the green so intense that I got a bit carried away with the photography. (If you follow my instagram, you would have already noticed.)
500 g savoy cabbage, shredded
240 g celeriac, shredded
1 bunch red radishes, julienned
1 Tbsp chervil, finely chopped
1 Tbsp tarragon, finely chopped
1 Tbsp flat-leaf parsley, finely chopped
3 Tbsp lemon juice
100 g / 2 Tbsp aioli (0.5 g Protein) *see notes
sea salt and freshly cracked black pepper
2 tablespoons pine nuts, toasted (3.5 g Protein) *optional
Toss the cabbage, celeriac, radishes and herbs, optional pine nuts. Add the lemon juice, aioli and salt and pepper. Give it a good toss through to mix the salad evenly.
– Other cabbages such as red cabbage can be used as well as shredded carrots for a change of colour.
– For a Vegan alternative, replace the aioli with a whole avocado mashed with 1 Tbsp of extra virgin olive oil.