Spicy Mushroom and Cabbage Slaw
Laura Bond, Serves 2-4
The strong flavours from this salad work well at a summer BBQ – plus the enzymes help you digest any meat you eat. The recipe is inspired by Australian chef Karen Martini.
- 100 ml olive oil
- 2 tablespoons of tamari
- 1 garlic clove
- 1 green chilli
- 2 spring onions
- One bag of mushrooms (peeled and chopped)
- Small knob of ginger
- Half a head of cabbage (white or red)
- Half a cup of grated carrot
- Juice of one lime
Finely chop the cabbage, ginger, garlic, chilli and spring onion, then toss together in a large bowl with the carrot, mushrooms and basil leaves.
Pour over the olive oil, tamari and lime juice and serve.
About the author...
Laura Bond is a qualified health coach, journalist and author of Mum’s Not Having Chemo.