Rainbow Cabbage Slaw

This is one of my all time favorite salads! It’s sweet and crunchy, bright and beautiful, and makes eating colorful vegetables fun! Even non-salad eaters enjoy this salad, so I often bring it to dinner parties. It’s good any time of the year, as I’m always trying to eat more cruciferous veggies.

Rainbow Cabbage Slaw

Eatandlivehealthfully.com
Prep Time 15 minutes
Course Main Course, Salad, Side Dish
Cuisine American
Servings 4

Ingredients
  

  • For the Salad:
  • 2 cups green cabbage, shredded Options: Can shred in a food processor, thinly slice, or buy pre-shredded
  • 2 cups purple cabbage, shredded
  • 1 carrot, shredded
  • 1 bell pepper, chopped
  • 1 apple, chopped
  • 3 TBSP raisins
  • 2 tbsp sesame seeds lightly toasted or raw
  • 2 tbsp pumpkin seeds
  • For the Dressing:
  • 1/4 cup raw nuts (I especially like pecans, but any will do)
  • 1/2 cup water
  • 1 apple, roughly chopped
  • 1 tbsp apple cider vinegar

Instructions
 

  • For the salad: Combine cabbage, carrot, bell pepper, one chopped apple, raisins to a large bowl and toss together.
  • For the dressing: In a high-powered blender, add pecans, almonds, water, the other chopped apple, and vinegar. Blend until smooth and creamy.
  • Pour dressing over salad and toss until well-coated. Start with adding a small amount of dressing, and add more as needed.
  • Garnish with sesame seeds and/or pumpkin seeds and serve.
  • Can store in a sealed container for 24 hours, as this salad gets better over time! 

Notes

*Optional - Can lightly toast seeds. Place in dry pan over med-low heat for about 5 minutes, shaking frequently. Watch closely, as can burn quickly.
From eatandlivehealthfully.com
Keyword Anti-inflammatory, Cruciferous, Healing, Rainbow

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