I’ve always been a big fan of coleslaw (just not with pineapple chunks in it), but with a houseful of Hashimoto’s, raw cabbage is well and truly off the menu. Not quite willing to give up one of my favourite salads, I decided to re-invent it. The homemade dressing is gluten, dairy and soy-free, and instead of cabbage which is goitrogenic, I’ve opted for cos (romaine) lettuce instead. It’s still lovely and crunchy, and because it’s a more robust lettuce, it holds up texture-wise too. My kids actually prefer this version because the lettuce is sweeter and less bitter than the traditional cabbage.
This is one salad that I seem to tweak a little every time I make it, depending on what’s in the garden. It is a great one to add fresh herbs to. I like to vary them to match the rest of the meal. So for example, if we’re having it with lamb, I might add some rosemary and a bit of garlic, lemon balm and dill to go with fish, or some thyme and marjoram to compliment chicken. You get the idea!
- 1 red onion thinly sliced
- 1/4 tsp sea salt
- 2 tbsp red wine vinegar or any other vinegar, or kombucha
- 1/3 cup Aioli or mayonnaise
- 1 clove garlic crushed
- 1 tbsp fresh mint sliced
- 1 tbsp fresh thyme finely chopped
- 4 Carrots grated
- 1 red capsicum thinly sliced
- 1/2 cos lettuce, large shredded, (romaine lettuce)
- 4 button mushrooms thinly sliced
- 2 green onions thinly sliced
- Combine onion, salt and vinegar. Set aside for 5 minutes.
- Whisk in aioli, garlic, mint and thyme.
- Add remaining vegetables and stir well to coat thoroughly.
With the summer holidays ending this week, packed lunches will once again be on us next week. I know how exhausting it can be coming up with healthy ideas that the kids will actually eat, and still providing them with some variety. To make the ominous chore a breeze for you, I’ve put together an entire cookbook of packed lunches just for you. It has snacks, ways to get veggies in, and tons of ideas that can be made ahead, so make sure you check it out here.