A Bright Bowl of Kale, Cabbage, and Carrot in 10 Minutes

Some days the most supportive thing is the dish that asks the least of you. This raw salad comes together in 10 minutes with no cooking at all: 3 colors of vegetable and a quick lime dressing. On days when your energy runs uneven, a recipe this simple keeps real nourishment within easy reach.

The color carries the medicine. Kale is a source of vitamin K, involved in healthy clotting and bone metabolism, and red cabbage is a source of vitamin C, which supports immune function and the body's own collagen making. The carrots add beta carotene, and the whole raw bowl is rich in fiber that supports the gut. Eating it uncooked keeps the water soluble vitamins intact, so the plant arrives close to whole.

There can be a small ritual in the chopping, a few quiet minutes of presence before you eat. Set it out in its full color. A plate this beautiful has a way of bringing reluctant family members to the table too.

Ingredients

Salad:

• 2 cups chopped kale
• 2 cups chopped raw red cabbage
• 2 cups shredded carrots

Dressing:

• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1/2 tsp lime juice
• 1/8 tsp pink Himalayan salt

Garnish:

• 2 tbsp chopped chives
• Lime wedges

All ingredients are AIP Core compliant as written. No swaps needed.

Method

• Finely chop the kale and red cabbage, shred the carrots, and combine them in a large bowl.
• Whisk the olive oil, apple cider vinegar, lime juice, and salt, then pour over the vegetables and toss well.
• Garnish with chopped chives and lime wedges and serve.

A few easy swaps if you like: cilantro or parsley in place of the chives, lemon in place of the lime. The salad pairs well with grilled meat and a starchy side such as sweet potato, and you can fold in shredded baked chicken to make it a meal.

*Adapted from a-squirrel-in-the-kitchen*