Description
An easy, packed with nutrition and delicious lectin-free side dish.
Ingredients
- 1/2 medium white/green cabbage, finely sliced
- 1/4 small red cabbage, finely sliced
- 2 small to medium carrots, grated
- 4–5 spring onions, sliced at an angle
- 2 celery stalks, finely sliced at an angle
- one generous handful of slightly roasted pecans
- 4–5 tbsps avocado mayonnaise
- 1 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- salt and pepper to taste
Instructions
- Roast the pecans for about 8 minutes at 350F.
- Prepare all the veggies and mix them with the rest of the ingredients. Taste and add more mayo, apple cider vinegar if needed and adjust for salt and pepper.
- Ideally, store in the fridge for a couple of hours before eating.
Notes
You can add cooked chicken to this salad or serve it as a side dish. I love to add more extra virgin olive oil when serving for extra Omega-3s.