|
|
Crunchy Kohlrabi Slaw - Blood Types O & A
Ingredients
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 2 teaspoons dry mustard
- 1 teaspoon honey or agave
- Sea salt, to taste
- 3 bulbs kohlrabi, grated
- 2 bunches broccoli stems
- ½ cup golden raisins (optional)
- ½ cup chopped parsley
Directions
- Whisk lemon juice, olive oil, mustard, honey, and sea salt, to taste, in the bottom of a large bowl. Set aside.
- Cut tough bottoms off the kohlrabi as well as stems coming off the top, and peel outer layer. Grate the peeled bulbs into the bowl with the dressing. Cut bottoms and tops off broccoli stems, and peel and grate into the same bowl with kohlrabi. A food processor can also be used for grating.
- Add raisins and parsley, toss to mix, and coat with dressing. Serve chilled.
- TIP: Reserve broccoli and kohlrabi tops for later use. Saute for 8-10 minutes over medium heat with 1 tablespoon olive oil and a dash of sea salt for a delicious side dish any night of the week.
|
|
Broccoli and Cabbage Slaw - Blood Types B & AB
Ingredients
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 2 teaspoons ground mustard
- 1 teaspoon honey or agave
- Sea salt, to taste
- 2 cups red cabbage (about ½ small head)
- 2 cups broccoli stems (about 2 bunches)
- ½ cup golden raisins (optional)
- ¼ chopped parsley
Directions
- Whisk lemon juice, olive oil, mustard, honey, and sea salt in a large bowl, and set aside.
- Remove tough bottoms from cabbage as well as the outer layers. Using a food processor or a hand grater, grate peeled cabbage, and add to the bowl with dressing. Cut bottoms and tops off broccoli stems, peel, and grate. Add broccoli to bowl.
- Add raisins and parsley, and toss to combine vegetables with dressing. Serve chilled.
- TIP: Reserve broccoli tops for a fast and delicious side dish: mix with 2 teaspoons olive oil and a dash of sea salt; roast in oven for 20 minutes.
|
