[VIDEO]: Not your average cabbage

My #1 rule for eating healthy: DO NOT DEPRIVE MYSELF.

When it comes to me eating well, the only way I keep it sustainable is when I find genius ways of healthifying all kinds of food. Lactose sensitive but craving cream cheese and lox? I top my smoked salmon with avocado, and get that same creamy texture and flavor combo. Gluten giving me an issue, but craving carbs? Have you seen my favorite paleo bread recipe?! When I used to deprive myself and completely eliminate entire dishes and food groups, I began craving them like a mad-woman, ultimately breaking down one day to a full on binge. Anyone know what I'm talkin' about?

If this sounds familiar, or you're even the slightest big intrigued, I have another healthy hack for you! Enter this bright rainbow slaw recipe that I love throwing over salad greens or on top of a fresh-grilled burger. BYE BYE, preservatives found in conventional cole slaw, and HELLO health benefits, flavor, texture, and color. Every single ingredient does your body good, and the flavor combo is outta the park, thanks to the star of the show, cabbage.

This week's #MichellesMondayMinute covers the quick deets on what you need to know about cabbage, including why it's good for you and a few amazing ways to eat it. And did I mention it's one of the cheapest veggies out there? Your wallet and body will thank you later. Enjoy!

Rainbow Detox Slaw
Servings: 4

Ingredients:
1 small head purple cabbage, shredded (2 c.)
1 small carrot, shredded (1 c.)
1 green apple, small dice (1 c.)
2 leaves of kale, sliced thinly
1 handful parsley, rough chop
1/4 c. golden raisins
Zest of 1 lemon, reserved
Juice of 1 lemon
1 tbsp. apple cider vinegar
1/4 tsp. dijon mustard
1/4 c. extra virgin olive oil
Salt/pepper to taste
 

Directions:

  1. Add cabbage, carrot, apple, kale, parsley, and raisins to a large mixing bowl.
  2. In a separate small bowl, whisk together lemon juice, apple cider vinegar, mustard, and olive oil until emulsified. Pour over veggies and toss.
  3. Refrigerate for at least 1 hour if possible -- better yet, overnight!
  4. Garnish with lemon zest before serving.