This recipe is part of the Thyroid Revive and Thrive program. From vitamins and minerals, to antioxidants and amino acids, to herbs and foods, you have an arsenal of weapons at your disposal to fight off thyroid imbalances and achieve new levels of health. Here you learn what you should eat and include in your diet, and what you should avoid, as well as daily lifestyle habits that help you gain optimum health. This program includes the Thyroid Balancing Recipe Collection and Menu Planning Guidelines to make meal planning a breeze – and lots of fun, too.
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- 4 cups shredded raw greens: cabbage, kale, chard, collard greens, baby bok choy, any combination
- 1 teaspoon sea salt
- 1 medium red onion , thinly sliced
- 1 – 2 large carrots, shredded (substitute daikon radish if your blood sugars are sensitive to carrots)
- 2-inch piece of lemongrass
- 2 – 3 limes, juiced
- 2 tablespoons coconut butter
- 1/2 – 1 jalapeño pepper
- 1 bunch fresh cilantro
1. Put greens in a large bowl and sprinkle with salt. Massage greens until they are wilted.
2. Put lemongrass in blender with 1/2 cup water and blend until liquefied.
3. Strain through cheese cloth, a fine mesh strainer, or a nut milk bag.
4. Combine liquid from lemongrass with lime juice and coconut butter in the blender and blend until smooth. Add water if needed.
5. Pulse in jalapeño and cilantro.
6. Shred carrots or daikon, and thinly slice the red onion. Add to bowl with greens.
7. Pour dressing over the vegetables and massage in well. The greens should be wilted.
8. If possible, allow to sit for an hour before serving. Place a second bowl over the salad and put something heavy in it to press the dressing into the salad and allow the vegetables to fully absorb the flavors.
What do you put in your slaw recipes to make them delicious? Share in the comments below so we can all enjoy your results.
My slaw dressing is coconut vinegar, coconut aminos, and toasted sesame oil. Also, I add sea salt to taste.