Thanksgiving might just be my favorite holiday. Whether you spend it with your family, someone else’s, your friends, or any combination of the three, you’re guaranteed two things: hilarity and great food. What’s not to like?
Unfortunately or not, with Thanksgiving comes one more guarantee: stuffing–and I don’t mean the edible variety. We will literally stuff ourselves to the brim, because when will the next time be when we’re surrounded by such a bounty of delicious food? Turkey, stuffing, yams, pies on top of pies on top of more pies! It’s endless, and inevitably we’ll feel the post-Thanksgiving bloat.
In my opinion, there should be no regret involved. Thanksgiving comes once a year, so I say enjoy all the wonderful food you can handle, and don’t feel guilty about it the next day, just get back on track. The best way to do that is with a good old fashioned detox, and thankfully, that doesn’t have to mean you’re drinking juice all day–not if I have anything to say about it.
We’ve made this before, people. Tripe or quadruple the ingredients to make a big batch that will last you all week, and you can cleanse your digestive system a little each day.
As for the slaw, I’ve chosen mostly ingredients that are great for clearing toxins from your body. Cabbage, red grapes, and garlic (in the dressing) all promote healthy liver function. So do nuts, which I didn’t include this time, but would be a great addition to the slaw.
For 1 serving:
1/4 head. cabbage
1 cup. carrots, shredded
1 cup. red grapes, halved
optional: nuts (chopped pistachios or slivered almonds would work well)
This recipe is easy as (you guessed it) pie. There is literally no cooking involved… it’s really just a matter of assembly.
To begin, cut a head of cabbage in half, then cut one of the halves again into a fourth. Cut shreds of cabbage, as thin as you can get them, until you reach the thick white stalk in the middle. The thinner the shreds, the more the acidity of the dressing will be able to wilt the leaves. Do this on all sides and discard the leftover stalk, or save it to make stock, but either way it is too tough for us to use here.
Next, take the carrot and peel off the outside skin with a vegetable peeler. Then, use the peeler to peel thin strips of the carrot, as seen below, and cut the longer strips in half with a knife.
Then, wash off the grapes and cut them into halves. Easy peezy.
Now, put the cabbage, carrots and grapes in a large bowl and add 1/2 to 1 serving of the dressing, depending on how wilted you want the cabbage to get. Toss everything and let the salad sit for at least 5 minutes, then toss again to redistribute the dressing, and it’s ready to go.