#AIP #Gluten free  #Low carb

I love a good crunchy and tangy  Cole Slaw, especially in the winter . It just goes really well with slow cooked meats and stews that are very rich in flavor, especially beef and lamb dishes.  I have found that Red cabbage is great in a salad when it has time to marinate in the oil and vinegar dressing.  It soaks up the flavor of the dressing without getting soft or mushy.  The same can be said for carrots and Asian pears.  So, I combined all those ingredients with onion and Napa cabbage and came up with a salad that was refreshing, full of good texture and made terrefic leftovers.  The longer it sits, the more blended the flavors become.  I love having it leftover to use as a side dish for a quick meal.

This recipe is just a recommendation. The amounts, of each ingredient, can be varied according to taste.


NOTE:  I hand slice and grate all of the vegetables but you could make this using a Food Processor.  I just find it quicker to do it all by hand and I like working with the food by hand.

6 servings

Mix together:

2 cups of thinly sliced Red Cabbage

2 cups thinly sliced Napa Cabbage or Green Cabbage

1 cup grated carrots – grated on the large grate size

1 large thinly sliced Asian Pear

1/4 cup thinly sliced onion

1 tsp sea salt

About 1/2 tsp dried Basil


1/4 cup organic Apple Cider Vinegar

1/2 cup Olive Oil

Measure the Apple Cider Vinegar into a small bowl or measuring cup.  Whisk the oil and vinegar together by slowly pouring the oil into the vinegar while whisking it the whole time.  The two ingredients should meld together into a dressing.

Pour over the salad ingredients and toss everything together until all the vegetables are coated with the dressing.

A beautiful and delicious salad!


This salad can be made several hours ahead of serving time.  If it has been refrigerated, let it sit at room temperature, for a while before serving, to give the olive oil time to become liquid again.

Cooking with Love in My Nonesuch Kitchen,


Version 2






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