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Cabbage Salad

cabbage_saladThis month I traveled through Croatia and Bosnia where I was quite surprised to find a ubiquity of fabulous health-conscious cuisine including menu choices for organic vegetarian and gluten-free dishes, bakeries offering almond flour alternatives, and even a few folks wanting to talk Paleo. Who would have thought? I enjoyed everything from the recognizable to the daring ordering a fair share of completely unpronounceable but memorable and cave-person appropriate delicacies. And what trip to Eastern Europe would be complete without a hearty helping of cabbage salad? So here is a new take on an old world tradition:

One small to medium-sized head red cabbage

3 medium carrots, peeled and trimmed

1/2 cup pecans

1/2 cup golden raisins

1/3 cup extra virgin olive oil

2 tablespoons apple cider vinegar

juice and zest from one lemon

salt and pepper to taste

In food processor fitted with slicing attachment, finely shred cabbage; with grating attachment, grate carrots (alternately can be done by hand, just takes a bit of time). In a large salad bowl, toss with other ingredients and serve chilled or at room temperature.

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