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Rainbow Coleslaw

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    1 Tbsp (15 mL) sunflower, sesame, or pumpkin seeds (for toasting)1/2 cup (125 mL) bean or mixed sprouts (sunflower, broccoli, or pea shoots)1/2 cup (125 mL) green cabbage, shredded1 cup (250 mL) red cabbage, shredded1 bunch watercress1 cup (250 mL) carrots, grated3 to 4 red radishes, cut into half moons1/2 cup (125 mL) yellow peppers or zucchini, julienned 1/2 to 1 cup (125 to 250 mL) fresh herbs, such as dill, fennel, thyme, parsley, cilantro, or mint, loosely packed (optional)1/2 cup (125 mL) fresh pomegranate seeds (optional)

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    Dressing1/4 cup (60 mL) cold-pressed extra-virgin olive oil2 Tbsp (30 mL) cold-pressed sesame oil3 Tbsp (45 mL) apple cider vinegar or fresh lemon juice2 Tbsp (30 mL) maple syrup or raw honey2 to 3 Tbsp (30 to 45 mL) stone ground mustard2 cloves garlic, minced1 in (2.5 cm) piece fresh ginger, minced

    Lightly toast seeds for topping at 200 F (95 C) or lower to preserve delicate inner oils, for approximately 10 minutes until slightly browned.

    In large bowl, combine all salad ingredients, except toasted seeds and pomegranate seeds.In small bowl, mix oils, vinegar or lemon juice, maple syrup or honey, mustard, garlic, and ginger; adjust to taste.

    Before serving, pour dressing over salad and toss gently. Sprinkle with toasted seeds and fresh pomegranate seeds (if desired) and serve.

    Serves 4.

    Each serving contains: 298 calories; 3 g protein; 23 g total fat (3 g sat. fat, 0 g trans fat); 21 g carbohydrates; 4 g fibre; 205 mg sodium

    source: "A Fighting Chance", from alive #342, April 2011

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    Rainbow Coleslaw

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