no-cook raw slaw of carrot, beet, apple, and cucumber with a simple olive oil and lemon dressing, naturally Core AIP-compliant

Some days on Core AIP you have the energy to marinate something and light the grill, and some days you barely have the energy to open the refrigerator. This is built for the second kind of day. Nothing gets a flame, a knife and a box grater do the whole job, and 5 minutes of prep gets you a full bowl of something real.

Carrot fiber plays a real, documented role in how the body clears used-up estrogen through the gut, which matters for plenty of people navigating hormone shifts alongside Autoimmunity. Left raw and grated instead of cooked, the beets hold onto more of that same fiber than they would after 20 minutes in a pot, plus that ruby color you cannot get any other way. Apple and cucumber fill out the bowl with water and a clean, cold bite, and the lemon finishes it with a little vitamin C.

Grate the beets last so they do not stain everything else before you want them to, and let the bowl chill for 15 to 25 minutes so the color and the crunch both settle into something better. A bowl this bright barely looks like something built for a restrictive plan, and that is sort of the point.

Ingredients

• 1.5 cups carrots, shredded
• 1 cup raw beets, shredded
• 1 medium apple, diced
• 1 cucumber, diced
• 2 tbsp dried cranberries (unsweetened or sugar-free)
• 1/4 cup olive oil
• juice of one lemon

This slaw is already Core AIP-compliant as written, so no swaps were needed. Everything in it (carrots, raw beets, apple, cucumber, olive oil, and lemon) is permitted. The one thing to watch is the dried cranberries: choose an unsweetened or sugar-free version to keep added sugar down. If you dislike beets, the source suggests leaving them out and adding more carrot in their place.

Method

Combine the shredded carrots, shredded raw beets, diced apple, diced cucumber, and dried cranberries in a large bowl.

In a small bowl, whisk together the olive oil and lemon juice to make the dressing.

Pour the dressing over the slaw and toss until everything is evenly coated.

Chill for 15 to 25 minutes before serving, so the flavors settle and the slaw firms up a little.

*Adapted from unboundwellness.com*