Autumn slaw

Autumn slaw

Autumn slaw is a great side dish and pairs well with fish and meat. Seasonal eating is great for the wallet and the environment.  Zucchini and apples are cheap and plentiful at this time of year, so use them up up in this recipe. Add lemon juice with the apples helps to keep them fresh and prevent oxidisation, the juice also gives  a sour zing. This Autumn slaw recipe keeps things raw, simple, nutritious and delicious and it has a hight nutrient density.  For another red cabbage recipe take a look at our recipe for homemade Sauerkraut.

For a list of all the seasonal produce available in Autumn visit here.

Review our tips on how to align with Autumn from a Chinese medicine perspective can be found here.

Shura wrote an article for Nature and health magazine on Autumn, you can find it here.

1/2 Red or Savoy cabbage

2 zucchini

2 carrot

2 tablespoon fresh dill or parsley chopped

1/8 cup olive oil

1/4 cup apple cider vinegar

the juice of 2 lemons

Shred cabbage and grate zucchini and carrot. Mix thoroughly.

Grate apple and mix with lemon juice and add to main mixture with dill and combine.

Add vinegar and oil and season with pepper then serve.

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