Curtido is a fermented Salvadorian slaw made with cabbage, carrots, onions, and oregano. It is easy to make and is chock-full of beneficial probiotics that encourage healthy digestion. It typically accompanies pupusas, but you can enjoy it on its own as a healthy side dish. In fact, curtido has a slightly crunchy texture and fresh and clean flavor that is highly addicting!

The great thing about curtido is that the flavor only gets better the longer it ferments. It will keep fresh in the fridge for months, so long as you preserve it in an airtight container. Think of this side dish or condiment like the Central American version of sauerkraut. It’s fun and easy to make, and you can customize it based on your taste preferences. For example, this recipe includes optional slices of jalapeño, but you don’t have to include it if you don’t appreciate spice. We have to say that it gives it a powerful kick that is pleasant and addicting.

The key to making a great curtido is slicing the ingredients evenly. Much like coleslaw, you don’t want super think slices of carrot mixed in with thin cabbage slices. For this reason, remove a couple outer leaves of cabbage and save them for jarring. At that point, you can use a mandoline slicer or cheese grater to shred/grate the ingredients. Jar the ingredients and let the fermentation begin!

SHARE:

The post Curtido (Fermented Salvadorian Slaw) appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

The best thing about this rainbow carrot slaw, besides how beautiful it looks, is the sweet and slightly citrusy flavor profile. You don’t have to worry about the fennel in this recipe because it doesn’t outshine the other ingredients. Grating the fennel bulb or slicing it thinly helps tame the intensity of raw fennel. Plus, the aromatic dill vinaigrette asserts itself as the flavor champion. It is truly one of the best dressings you’ll ever have.

The important thing to remember when making this carrot slaw is to grate all of the ingredients on the largest grater setting. Using the small side of the grater will result in a mushy slaw. You want a slaw to be crunchy! Now if you are really lazy, you can use a food processor to chop all of the ingredients. If you have a sharp grater, though, you should really choose that option.

Since the slaw dressing has a decent amount of mustard powder, it will be very aromatic and flavorful. The mustard flavor pairs beautifully with the aromatic dill and sweetness of the carrots. The slightly bitter cabbage also helps to absorb a lot of the dressing, meaning you can enjoy dressed slaw a few hours after preparing it. Should the dressing be a little intense for your palate, you can add a teaspoon or so of raw agave nectar to help tame the assertive flavors.

SHARE:

The post Rainbow Carrot Slaw appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

Sometimes you just need a clean meal that helps to reset your body, especially after a few days of overeating. When you eat excess sugar or alcohol, you are tempted to overindulge in unhealthier foods. While we don’t believe in “making up” for past food mistakes, this slaw helps get you back on track. In addition to eating this salad, drinking more water, eating more cruciferous vegetables, and adding lemon or apple cider vinegar to your water can help clean out the body. All of these actions can help establish a more alkaline environment in the body!

This slaw utilizes broccoli stems, which most people tend to chuck in the garbage or compost bin. The great thing about broccoli stems is that you can grate it using a cheese grater, or grater attachment on a mandolin. You often see broccoli stems in bagged salads that contain a mix of carrots, kale, and cabbage. Now, we’re going to let you in on a big secret. If you are really in a pinch and don’t have time to prep ingredients, you can use those bagged salads while cleansing. However, you cannot use the nuts or dressing from those bags. The reason for that is the nuts are either roasted, salted, or sugary, and the dressings are highly processed.

Now that we gave all of you cleansers that little pearl of wisdom, it comes time to make this slaw. It comes together very quickly and the ingredients pair beautifully together. The slightly bitter broccoli stems and purple cabbage are balanced by the sweet carrots. With the bitter and sweet flavor profiles in place, you need a tangy element, which is where the dressing comes in. Much like the rug in The Big Lebowski, the dressing ties the room together. Enjoy the slaw!

SHARE:

The post Super Clean Raw Broccoli Slaw appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

There’s something to be said about a crunchy slaw. The different textures and flavors complement each other, and the uniform ingredient cuts make for a great eating experience. A slaw can go awry if you mix together the wrong ingredients. For example, you don’t want ingredients that will wilt because the beauty of slaws is that they can keep for a day or so after you dress them.

Cabbage holds up from one day to the next because of its sturdy, crunchy texture. It differs from your average lettuce in that way. Kale is another green that can hold up from one day to the next, so you have the option of including kale in this slaw if you desire. You don’t just want bitter greens in the slaw; rather, you need a sweet component, which is where the pear enters the equation. When you choose a pear, make sure that it is relatively firm. While softer pears offer a sweeter flavor profile, they may not hold up as well in the slaw. Firmer pears that have a sweet yet tart flavor hold up better in slaws.

Could the slaw be complete with the standard cabbage, pear, green onion, and cilantro? Yes, but we are extra and wanted to add raw walnuts. In addition to the extra crunch, walnuts help to fill you up with their healthy fats and protein. Plus, their nuttiness works great with the citrusy dressing.

SHARE:

The post Tangy Pear And Cabbage Slaw appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

Red cabbage is a beautiful, vibrant cruciferous vegetable that is naturally rich in antioxidants, vitamins, and minerals. We absolutely love to incorporate it into as many recipes as possible because it is so much more than a colorful addition to salads. While it is important to eat the rainbow, you also have to feature those rainbow colors, making them more than an afterthought.

For this recipe, the way you slice the cabbage is very important. Because purple cabbage can have a slightly bitter flavor profile, you don’t want large, thick slices; rather, you want super thin slices. For this reason, using a mandoline slicer can be a great way to achieve even, thin slices. If you have great knife skills, go off and show us your skills! Otherwise, slicing cabbage in a food processor is another viable option.

Even if your cabbage slices aren’t paper thin, the sweetness of the other ingredients will balance the flavor. Carrots, dried cranberries, and apples all exhibit sweeter flavor profiles, which create a nice balance in this slaw. Then you have the nuttiness from the walnuts to hit every corner of the flavor spectrum. Just make sure that the walnuts are raw and the dried cranberries are free of preservatives and added sugars.

SHARE:

The post Red Cabbage And Carrot Cranberry Slaw appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

In addition to the changing of leaves and crisper weather, fall brings an assortment of nutritional produce items. Apples and Brussels sprouts are two of the standout produce options that you’ll see more of during the fall season. You may even see Brussels sprouts sold on the stalk, which is actually how they grow. You don’t need to be that fancy and buy those; rather, you can but loose Brussels and choose the apple that you love the most.

For this slaw recipe, you want an apple that has a crisp texture and sweet yet tart flavor profile. Choose the apple you love the most, but we recommend the Honeycrisp apple, which is succulent, crispy, and great for slaws. If you want an apple that’s more sweet, opt for a Fuji apple. Go with the Granny Smith if you enjoy a tarter flavor profile. Your apple doesn’t need to be extremely sweet because you can also add dried cranberries, which contain natural sugars, to this salad if you choose. Just remember to purchase dried cranberries that are free of preservatives and added sugars. Craisins, for example, are high in sugar and preservatives, so they are not cleanse-approved.

Although the slaw ingredients have a balance of bitter, sweet, and slightly sour ingredients, the dressing is what ties it all together. It’s a beautiful dressing that has a bright, citrusy flavor profile. If you want to tame the intensity of the lemon, feel free to add some more agave than what is on the ingredient list. Just start with a little extra because a little goes a long way.

SHARE:

The post Apple & Brussels Sprouts Slaw appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

Get ready for a refreshing and herbaceous take on a classic slaw. Perfect on its own or for accompanying your Middle Eastern feast, this Lebanese slaw is fresh, crunchy, and very addicting. The flavorful, aromatic herbs, citrusy zest of the lemon, and rich olive oil keep you coming back bite after bite. If this is your first experience with a Middle Eastern slaw, we can’t wait to hear what you think of it.

Traditionally, Lebanese slaw contains mint, but we added parsley and dill to the recipe as well. This holy trifecta of herbs will maximize your flavor and turn the deliciousness factor up to 11. Plus, the crispy bite of the chopped scallions beautifully contrasts the intensity of the dill and mint. It’s almost like a Shirazi salad, which contains the same herbs and the addition of cucumbers, tomatoes, and red onion.

The real star of this slaw, though, is the Za’atar spice. This traditional Middle Eastern spice mixture is commonly used in savory dishes, but it has a place in light and fresh dishes as well. Throughout history, there have been several variations of this spice blend, but several ingredients tend to remain the same. You can purchase Za’atar spice in the store, or you can easily make your own if you have the spices on hand. It typically contains sesame seeds, sea salt, dried oregano, dried thyme, dried marjoram, and ground sumac.

SHARE:

The post Herbaceous Lebanese Slaw appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

This slaw is all about the different textures and complementary flavors. The crunchy cabbage and crispy jicama balance the gentle softness of the mango. Now, mango is the standout ingredient when it comes to flavor, but you want a mango that is not too ripe. The reason for this is because you want to be able to slice it into thin matchsticks, just like the jicama and shredded cabbage. Due to the slight underripe mango, it will exhibit a mildly tart flavor, but the rich mango dressing provides all the sweetness you need.

Jicama is not a popular ingredient in slaws and salads. Many people enjoy it as a snack, but it needs a little assistance in the flavor department. It’s common to see people drenching jicama slices in chili powder and fresh lime juice, which makes an amazing snack. Keep in mind that you have to peel the jicama in order to work with it. Slice it into thin strips and then you can cut it into little matchsticks. Just be careful with your knife work when handling the jicama and the mango. If you want to have an easier time working with the mango, peel it prior to cutting around the giant central pit.

Finally, a little extra mango flavor that comes from the dressing takes this slaw to the next level. The dressing is tad bit spicy, but the sweetness provides a refreshing and much needed balance. You just need a blender to incorporate all of the ingredients. For the dressing, you want a mango that is more ripe than the one you use in the slaw. A ripe mango will offer that signature tropical sweetness that you need to balance the acidity of the citrus and kick of the red pepper flakes.

SHARE:

The post Mango Jicama Slaw appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

People love to hate on slaws for some reason. If we are talking about traditional coleslaw, it can be hard to fall in love with that creamy wilted mess. It’s essentially a lot of mayonnaise, sugar, and some mild seasonings. That’s not a dressing; rather, it’s a fat bomb, and not the keto kind!

This slaw is inspired by Middle Eastern flavors. It’s a spectacular dish that places an emphasis on freshness. The crunchy cabbage and aromatic herbs remain constant, but you can always add seasonal ingredients into the mix. This recipe includes crunchy orange and green bell peppers for more color and texture. Bell peppers, especially yellow, orange, or red varieties, are inherently sweet, which complements the assertive flavors of the herbs.

For the herb collection, you have dill, parsley, and mint, the holy triumvirate of Middle Eastern cuisine. It’s a refreshing combination that gives the dish unique character and flavor. You keep coming back for more because the herbs enchant your taste buds, and that’s not a bad thing. This is a low-calorie dish and we can’t wait for you to try it. Please let us know if you enjoy it in the comments below.

SHARE:

The post Cabbage Bell Pepper And Herb Slaw appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

Are you familiar with those salads that come in a bag? They typically have candied nuts, dried fruit, and unhealthy dressings that are fattening. This is 10 times better than those salads! It’s crunchy, flavorful, and incredibly easy to make. This salad or slaw also utilizes something that most people discard: the broccoli stem. Broccoli stems are incredibly nutritious and they add a lovely crunch for optimal texture. You just need a grater or mandolin with a shredder attachment.

Another great thing about this slaw is that you can prepare it ahead of time and it will stay crunchy for a while. Both broccoli and kale hold up nicely, making this salad excellent for meal prep, parties, or even leftovers. That’s right, folks, you can dress this slaw, enjoy it for dinner, and save the leftovers for the next day. Although, we must say that it holds up better if you don’t dress the slaw all at once.

The last and most important thing to remember, in regards to prep work, is that you must discard the thick kale stems. They taste bitter and have an unpleasant, fibrous texture. Simply separate the leaves from the stems, and give them a fine chop. Use those fancy knife skills!

SHARE:

The post Easy Broccoli And Kale Slaw appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.