In between all the rich desserts and indulgences that fill up this holiday month, I make sure healthy soups and salads balance out my meals, plus an extra few miles on my bike ride! Recently I’ve begun adding raw apple cider vinegar to many of my dishes after reading several articles on its health benefits.
It is suggested to add the vinegar to a glass of water and drink it before each meal. Now, I follow one motto in my life…I’m all about pleasure! In my eating, my exercise routines and whatever else I add to my busy day, I strive to make them as pleasurable as possible! Drinking a glass of water with vinegar simply is not!
- smoothes skin texture and tone
- promotes a healthy immune system
- improves digestion and helps eliminate toxins
- speeds up metabolism
So, while I’m not pouring myself a vinegar cocktail before my meals, I am incorporating it into marinades for meats and vinaigrettes as used in this salad. A good quality raw apple cider is recommended; such as Bragg’s Organic Raw Apple Cider Vinegar.
This salad is a great side for Panini’s and by itself with the addition of leftover grilled or roasted chicken makes a nice lunch to take to work. The flavor improves overnight so it’s a perfect make ahead dish.
(The “drink” taken prior to each meal consists of 2 tablespoons of vinegar to a 8 oz glass of water with agave or organic honey to sweeten to taste.)
Broccoli Cranberry Slaw
½ cup organic raw apple cider vinegar
2 tablespoons agave – or more to your preferred sweetness
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon ground mustard
3 tablespoons extra virgin olive oil
12 oz bag of broccoli slaw
2 organic apples, diced – remove skin if not organic
1 cup dried cranberries
½ cup chopped walnuts or pecans
Combine all dressing ingredients, from the vinegar to the olive oil in a jar and shake well. In a large bowl, combine the slaw, apples, cranberries and nuts. Pour vinaigrette over the slaw and mix well. Best to make several hours ahead or overnight to marry the flavors well. Makes about 8 one cup servings. For a main meal, add in chopped leftover turkey or chicken.
On a side note, I’m looking at self-hosting and totally confused..does anyone have any advice for me??