I love Whole Foods. I the brands that they carry, the organic fruits and veggies, their butcher counter and the nice butcher men and women who have to deal with me picking meat for 45 minutes, and I especially love their new macaron fridge (I’m obsessed with macarons, just ask my hubby). Our local store has expanded and re-oganized, so it’s actually even more awesome than it was before. But during Whole30’s it can sometimes be a struggle to find clean items in their deli and hot bar area. Either because their selection isn’t compliant, or all the clean stuff has been gobbled up already. None the less, one of my favorite things is their cabbage slaw. It’s so crispy and flavorful, and clean tasting. Unfortunately, if you look at the ingredients, the dressing on their slaw contains honey. Sometimes they’ll even put ramen noodles in it (ew). I decided to give recipe testing a whirl and came up with something that’s pretty darn close, or at least, close enough for me. So here’s my version of their cabbage crunch, we eat this on and off the Whole30 with burgers or brats on the grill. It’s fast and easy and a really nice party dish because one head of cabbage makes a ton!
If you try it, let me know what you think!
- 1/2 green cabbage, cored and cut into ribbons
- 1/4 cup(ish) of sliced almonds
- 1/4 cup of evoo
- 2 tablespoons of chopped chives
- 2 tablespoons of apple cider vinegar (I use Bragg’s)
- salt to taste
Put your cabbage, almonds and chives in a bowl. Whisk extra virgin olive oil and apple cider vinegar together with, pour over cabbage mixture. Mix and add salt to taste.