Cabbage slaw with fresh apples and leeks makes a power food pairing with beef tips, or any other lean protein. This gluten-free slaw recipe makes a nutrient packed side dish that’s nutritious and delicious! A paleo power salad packed with flavor!
Hey there seasonal fresh produce. Hello Spring, and how are ya, warm weather?! Oh man, it feels good outside, doesn’t it? Except for maybe Chicago, I think they didn’t get the memo.
But really, are you feeling refreshed yet? Renewed? Or are you still transitioning into Spring? Sorry for the questions, just know I can relate to ALL! We are yearning for a sense of renewal, still in transition from NZ, but know a time will come when we feel refreshed. That’s what this season is about, SPRINGING into new things, new patterns, new healthy intentions. Heck, we can even catch some VITAMIN D rays by dining al fresco, right?
Eating seasonal produce can definitely help with accelerate those healthy intentions…
Green apples, leeks, and red cabbage are all part of March and April fresh produce, hence this red cabbage slaw recipe. But I’ll get to that in a second.
When you eat fruit and vegetables in season, you’re likely get more nutrients due to the quality of the soil content. And if you’re like us, you’re needing to BOOST your iron intake after a hard few weeks of training and “transitioning.” The best way to do that is with FOOD!
This red cabbage slaw salad recipe can help you digest your food!
Plant based forms of vitamin C can help you digest and absorb more plant based forms of iron (non heme). How? Well, when both are digested together, vitamin C kinda clings to the non heme (plant based) iron to create a compound that’s more easily absorbed.
So this red cabbage slaw salad… it’s LOADED.
- Leeks – Very good source of Vit. K and Iron (non heme, plant form)
- Cabbage – Vitamin C
- Apple – Vitamin C
- Beef – Iron (Heme, animal form)
Do you need another reason to make this red cabbage slaw recipe? It’s delicious!Print
- 1/2 head red cabbage or 1 bag pre-shredded
- 1 cup chopped green apple
- 1/4 red onion
- 1/2 cup chopped leeks
- 1/4 cup pumpkin or sunflower seeds
- 2 tablespoons apple cider vinegar
- dash of paprika or chili pepper
- 1 tbsp oil
- sea salt
- black pepper
- optional add ins – 1 tsp maple syrup for extra sweetness, feta/parmesan
- Chop all vegetables and fruit and transfer to a large bowl.
- Add the oil and toss again.
- I lightly sautéed them in a skillet for a few minutes until leeks were cooked and tender.
- Once cooked, transfer into bowl and add in vinegars, seasoning, and seeds.
- Place in fridge until chilled.
- Top with Parmesan or feta and serve with beef tips!
- If you’d like to know how to cook the beef, simply cut your beef into small strips, season with a dash of black pepper and sea salt, then grill or sear for about 10 minutes or until medium. Then sprinkle a little fresh or dried basil on top when almost cooked. That is optional.
Note –> if you are vegan, you can replace the beef with Tempeh. It contains a good source of non heme iron.
Now we’re talking! New ways to eat real food to SPRING into good health. Yes, I’m corny and I’m a nutrition nerd, just go with it.
What seasonal produce are you eating this Spring?
Learn more about living gluten free! Visit http://udisglutenfree.com/community
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.