PREP: 10 minutes active, 3 hours inactive | COOK: 0 minutes | YIELD: 6 x 1-cup servings
I had this salad once at a Croatian friend,s house. I loved it so much I went home and made a huge Eat-Clean batch â€¦ and I then discovered that this salad really cleans out your insides!
½ head green cabbage, shredded or very thinly sliced, about 8 cups (1.9 L)
1 Tbsp (15 ml) safflower oil or light olive oil
¼ cup (60 ml) distilled white vinegar
½ tsp (2.5 ml) sea salt
¼ tsp (1.25 ml) freshly ground black pepper
1-2 Tbsp (15-30 ml) chia seeds
In a large bowl, combine cabbage, safflower oil, vinegar, salt and pepper. Using your hands, mix ingredients together and squeeze cabbage to help it break down. Cover and refrigerate until chilled, at least 3 hours or overnight. When ready to serve, mix in the chia seeds.
This slaw will keep in the fridge up to three days. Just make sure you add the chia seeds right before serving, otherwise they will swell up and become gelatinous.
NUTRITIONAL VALUE PER SERVING:
Calories: 58 | Calories from Fat: 27 | Protein: 2 g | Carbs: 7 g | Total Fat: 3 g | Saturated Fat: 0.2 g | Trans Fat: 0 g | Fiber: 3 g | Sodium: 97 mg | Cholesterol: 0 mg