2 servings

Ingredients 

 500 ml red cabbage, sliced thin

1 carrot, shredded/julienned 

½ red onion, thinly sliced

1 red bell pepper, thinly sliced

½  barely ripe mango, sliced

1 large handful of either chopped fresh coriander, parsley or mint leaves 

Fresh ginger dressing:

1-2 cm fresh ginger, grated 

1 dash of chili powder to taste, medium strength 

50ml MCT oil 

½-1 fresh lime, juice 

Optional topping: 

100ml toasted cashew nuts, chopped almonds or peanuts

Chili flakes 

Protein – your choice chopped grilled chicken, cooked prawns or smoked tofu 

How to

1. Wash, shred or cut all vegetables and fresh herbs and mix in a large bowl. 

2. Make the fresh ginger dressing and mix with the vegetables.

3. Add sea salt to taste. Top with optional nuts and chili flakes. 

4. Serve as a side salad or together with your choice of protein as a main meal.

Tips

This is a nutrition packed salad that works perfect as a vegetable side dish or as a main course with added protein for ex grilled chicken, shrimp or tofu. 

Spread a portion of Synbiotics on top of the salad for additional gut goodness. 

Health benefits

The salad contains lots of different fibre, vitamins and antioxidants from the different coloured vegetables and fresh herbs. Our gut microbiome likes a diverse mix of fibres to thrive. Adding fresh herbs is an easy trick to add extra vitamins, fibre and flavours to any food. Buy them in a pot and keep them growing in the garden, balcony or in a sunny window during the summer season. 

The dressing contains fresh ginger which is anti-inflammatory, and healthy fat from the MCT oil. 

This salad has a lot of raw vegetables which means that you have to chew properly until it is small and soft enough to swallow easily. Notice how many times you chew and aim for 25-30 times per bite for optimal digestion. This is also a great way to practice mindful eating during the holiday season. Learn more about mindful eating here.