Caveman Cuisine: Smoked Oyster Salad

Rich smoked oysters and tangy coconut vinegar over crisp vegetables make a colorful and satisfying salad.


1 3oz can smoked oysters (I used Crown Prince Smoked Oysters in Olive Oil)
1/3 head red cabbage (shredded)
1 carrot (shredded)
3-4in cucumber (chopped)
1/4 white onion (chopped)
Fresh ground black pepper
Coconut vinegar (Raw, unfiltered coconut vinegar is best, but apple cider vinegar would work too)


In a large bowl, layer cabbage, onion, cucumber and carrot.  Top with black pepper, smoked oysters and a generous dousing of coconut vinegar.
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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