Eating tons of raw cabbage can cause thyroid issues, but I’ll admit that occasionally it is delicious. The trick is to finely slice your cabbage. In general, you want it lightly cooked because heat reduces oxalates. Here, however, the lemon juice neutralizes the oxalates instead.
Ingredients
1/2 small head red cabbage, finely sliced
2 teaspoons fresh lemon juice
1 1/2 teaspoons coarse sea salt
1 pound carrots, grated
1 scallion, quartered crosswise and thinly sliced lengthwise
2 radishes, thinly sliced
2 tablespoons plus 1 teasspoon apple cider vinegar
1 to 2 tablespoons Bulletproof Brain Octane oil (or MCT or coconut oil) to taste
5 basil leaves, thinly sliced
DIRECTIONS
In a large bowl, combine the cabbage, lemomn juice and coarse salt. Let stand for 15 minutes. Drain the cabbage of any liquid. Add the carrots, scallion, radishes, vinegar, oil, and basil and toss to combine.
Adjust seasoning to taste.