red slaw with wasabi & avocado dressing

Recently red slaw is my go to side salad, I just add different spices or dressings. It’s so quick and easy to make. And cabbage stays fresh for quite a long time, so I can keep it in my fridge for a while without the risk that after one or two days it will go off.

I love the crunchiness of this slaw mixed with creamy avocado dressing. It’s so good that my partner ate all of it even though he’s not really a fan of avocado. Addition of wasabi gives lots of tangy flavour to gentle and nutty avocado. Mayo is always good, there’s no point for discussion 😉 But if somehow you don’t like mayonnaise, I think if you add Greek yogurt would work as well.

This dressing would also work as a dip for crackers, chips, veggies, it’s nicely thick and creamy. Not that I would encourage you to eat chips or crackers, but if it happens, keep in mind that mix of mayo, avocado and wasabi is delicious. Smeared generously over the freshly toasted ciabatta bread with couple cherry tomatoes also sounds amazing, but I didn’t say that 😉

You see, plenty of ideas already how to use this avocado and wasabi dressing, you might never get bored with your food.

red slaw with wasabi & avocado dressing

INGREDIENTS for red slaw:

  • quarter of a small red cabbage
  • 1 small brown onion
  • 1 small carrot
  • pinch of salt

INGREDIENTS for dressing:

  • 1 ripe avocado
  • about 2-3 tsp wasabi
  • about 1 tbsp mayonnaise
  • pinch of lemon pepper
  • couple drops of lemon or lime juice


Shred the cabbage, finely chop onion and grate the carrot. Combine all veggies together, sprinkle with pinch of salt and set aside.

Smash avocado using a fork or a blender if you want extra smooth texture. Add mayonnaise, pepper, couple drops of lemon juice and spice it up with wasabi. Add as much wasabi as you like – to make it more or less spicy.

Combine your dressing with red slaw just before serving. Avocado oxidise strongly, so with time your dip becomes rather greyish colour (addition of lemon juice helps but it will not remain nicely green for long time). So always keep it in air tight container and mix with slaw before serving.

If you don’t mind muddy colour you can mix it all straight away.

Do you like this backdrop? You can buy it with a discount from ClubBackdrop by clicking here:

celeriac and cranberry side salad

I had some leftovers of cranberries and some celery root, and because I like combining fruits and veggies in salads I decided to make this simple side salad. It’s very easy to make mix of celeriac, little bit of apple, some cranberries (but raisins will work too, although they will add more sweetness) and spices. And this purple powder you see on the photos is pinch of pomegranate tea I found in my cupboard. I thought that it’s purple colour will look great with cranberries and it also added some fresh, fruity flavour to the salad. I think that hibiscus tea would also work great as an exotic addition.

Celeriac salad is juicy, nutty and balanced with a mix of sweet apple and sour cranberries. It will work great as an addition to fish or delicate white meat like chicken or turkey. It will also be a great snack or light Summery supper.

Celery root is a perfect source of Vitamin C, Vitamin B6 and Vitamin K – necessary for proper blood clotting. Also antioxidants and important minerals, such as phosphorus, potassium and manganese. Comparing to other root vegetables have quite low carb content , and it’s also low in glycemic index.

When buying celeriac choose medium-sized roots that are firm and free from soft spots or damage. Celeriac is available year round but is at its best from September to April, so it’s the last moment to make this delicious salad 🙂

celeriac and cranberry side salad


  • about 250g celeriac/celery root
  • half of small apple
  • handful of dried cranberries
  • pinch of himalayan salt
  • freshly ground black pepper
  • 2 tbsp double cream
  • optionally: pomegranate tea or hibiscus tea


Peel and wash celery root, do the same with half of small apple. Grate both and combine together. Add little bit of salt and freshly ground pepper. Add handful of cranberries and about 2 tablespoons of double cream. Give it a good stir and set aside for couple minutes, so the flavours combine.

Optionally before serving sprinkle with pomegranate or hibiscus tea – it will add fresh and slightly fruity aroma. But if you don’t have any of these teas, just skip this step, salad will be also delicious.

basic keto white cabbage side salad can protect you against coronavirus – research made by Dr. Jean Bousquet Professor of Pulmonary Medicine at the University of Montpellier in France

Very basic keto friendly white cabbage side salad – great as an addition for all source of meat or fish dishes. Sometimes I have it also for my breakfast with fried eggs. Fresh, crunchy cabbage, spiced up with some onion and apple cider vinegar. Freshly chopped dill gives it a spring-summer vibe. Tastes great on second on third day, so you can make a bigger batch and enjoy every day.

There’s not much to say – cabbage is a great source of vitamin K, C, B6, A also potassium, magnesium and iron. In addition, cabbage is high in fiber and contains powerful antioxidants, including polyphenols and sulfur compounds. Antioxidants protect our body from cells damage.

And surprisingly, I’ve just stepped upon several articles saying that eating cabbage and sauerkraut can protect against coronavirus. According to this articles (I’ve linked them below) study made by researchers from Montpellier University in France, found that cabbage, cucumbers and Kimchi could help people to build up a resistance to the virus.

Dr. Jean Bousquet Professor of Pulmonary Medicine at the University of Montpellier in France was looking for association between consumption of fermented vegetables and COVID-19 mortality at a country level in Europe. Study published in the journal Clinical and Translational Allergy, found that cabbage, whether raw or sauerkraut, as well as cucumbers and kimchi, could help people build up resistance to the virus.

Dr. Jean Bousquet and his team of 25 researchers, took into account a number of variables, including confounding factors. Only fermented vegetables reached statistical significance with the COVID-19 death rate per country. For each day increase in the average national consumption of fermented vegetables, the mortality risk for COVID-19 decreased by 35.4%.

Fermented vegetables are mostly consumed in low death rate countries. Few countries consume pickled or marinated vegetables but countries with a consumption of these foods have a low death rate. It found Germany has significantly lower mortality, as did Austria, the Czech Republic, Poland, Slovakia, the Baltic states and Finland, where cabbage is popular. Bulgaria, Greece and Romania also had reduced death rates, whereas fatalities were much higher in Belgium, France, Italy, Spain and the UK, where less cabbage is consumed. We can read in the research, that as found in France, Spain and Italy, there are large regional differences in death rates and it would be of interest to compare sub-national regions with the different consumptions of fermented food. So further testing in properly designed individual studies would be of interest. Also the research was related only to Europe. It would be very interesting to investigate the matter in the rest of the world, such as Asia, where eating fermented vegetables is also very popular.

Also Ren Guofeng, an associate professor of medical nutrition at Central South University in Changsha (China), said there was strong evidence that vegetable consumption could affect the outcomes of many chronic diseases. As imbalance in the gut microbiota is associated with the pathogenesis of various disease types including allergy, asthma, rheumatoid arthritis, different types of cancer, diabetes, obesity and cardiovascular disease. I was talking about it in my post about sauerkraut juice couple months ago.

In my opinion, study by French scientists somehow confirms why the United States has such a huge problem with controlling the coronavirus. The percentage of people suffering from obesity, insulin resistance, diabetes, atherosclerotic problems and other chronic diseases is so high that, in fact, any major virus can cause a catastrophe. Additionally, we probably all know that the diet of Americans is mainly based on highly processed food, therefore the gut microflora of Americans is probably extremely weakened and unable to fight any viruses.

It is extremely important that this kind of information is beginning to appear in the maistream media. Perhaps this way, more and more people will not only start to pay more attention to their diet, but will also cease to attach so much importance (and put so much trust) to treating health problems with pharmacological agents.

basic keto white cabbage side salad

INGREDIENTS (for quite a large batch):

  • 1/2 small white cabbage
  • 2 small or 1 medium carrot
  • 1/2 small brown onion
  • 1 headed tbsp chopped fresh dill
  • couple splashes of apple cider vinegar with mother
  • splash of olive oil
  • good pinch of natural rock salt


Chop the cabbage as thin as you can, also finely chop half of onion. Grate the carrot. Combine all the veggies, add couple splashes of apple cider vinegar, splash of extra virgin olive oil. Add good pinch of natural rock salt and one tablespoon of fresh chopped dill. Give it a good stir and put to the fridge for about 3 hours. Cabbage will get slightly soften and all the flavours will get through.

Serve with all source of meat or fish dishes.