Cooking with Kimmi – Zesty Spring Carrot & Citrus Detox Slaw

This crunchy, colourful slaw is packed with fibre, vitamin C, and detox-friendly goodness — perfect for spring resets and light lunches. The tangy citrus dressing keeps it fresh and vibrant.

 Ingredients (serves 2–3)

• 2 medium carrots, julienned or spiralised

• 1 small fennel bulb, thinly sliced

• 1 cup red cabbage, finely shredded

• 1 small orange, peeled and segmented

• ¼ cup fresh mint leaves, roughly torn

• 2 tbsp toasted pumpkin seeds (pepitas)

• Zest of ½ lemon

Citrus Dressing:

• Juice of 1 orange

• 1 tbsp apple cider vinegar

• 1 tsp raw honey (or maple syrup)

• 1 tsp Dijon mustard

• 2 tbsp extra virgin olive oil

• Pinch of sea salt & black pepper

Optional Spring Boost:

• 1 tsp Vitafit Barley Grass Powder(stirred into the dressing for a gentle detox boost)

 Instructions

1. In a large bowl, toss together the carrots, fennel, red cabbage, orange segments, and mint.

2. In a small jar, whisk or shake all dressing ingredients until smooth. Add the barley grass powder if using.

3. Pour the dressing over the slaw and toss until everything is well coated.

4. Sprinkle with pumpkin seeds and lemon zest for crunch and zing.

5. Serve chilled or at room temperature — perfect as a light lunch or a fresh side dish for dinner.

 Tip: The longer the slaw sits in the fridge (up to a few hours), the more the flavours develop — great for meal prep or picnics.