Have you tried roasting shredded red cabbage before? It’s the killer heels to your little black dress girls. It goes all crispy when dressed in lashings of delicious green, peppery, extra virgin olive oil. It’s simply wonderful topped on salads. I made this Low Carb Pumpkin Salad to celebrate Healthy Eating Week this week to show that cooking from scratch with real whole foods doesn’t mean complicated or slaving behind a stove for hours. It’s one of my favourite plant based salads for summer. So easy to make and bursting with flavour too.
For those of you who don’t know, I have an autoimmune condition that’s linked to a bacteria in the gut called Klebsiella which feeds off starch and despite the doctors telling me i’d be on a lifetime of immuno-suppresents, i’m 5 years in remission as a result of taking control of my health and adopting a low carb diet.
I love to add as much anti-inflammatory goodness to my food as possible so this turmeric tahini dressing is making its way onto everything in my life right now and my version bypasses the need for a sweetener like honey. It’s sweetened with just a touch of coconut aminos from the Coconut Merchant. It’s a game changer!
Let me know what you think. I could happily eat this Low Carb Pumpkin Salad every day.