Cabbage Salad with Basil Aioli by Monica Navarro

by Mónica Navarro
Cabbage Salad with Basil Aioli by Monica Navarro

Ingredients:

Preparation:

  1. Remove the outer leaves and remove the core of both cabbages and shred.
  2. Peel and shred the carrot.
  3. Mix the vegetables with several tablespoons of Basil & Lemon Aioli .
  4. Store in an airtight container in the refrigerator 5-7 days.

Note: Also try with our Organic Saffron & Orange Aioli.

Check out our Meal Prep Cauliflower and Beet recipe here.

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