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
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