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Rainbow Cabbage Slaw

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Prep Time 15 minutes
Servings: 4
Course: Main Course, Salad, Side Dish
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. For the salad: Combine cabbage, carrot, bell pepper, one chopped apple, raisins to a large bowl and toss together.
  2. For the dressing: In a high-powered blender, add pecans, almonds, water, the other chopped apple, and vinegar. Blend until smooth and creamy.
  3. Pour dressing over salad and toss until well-coated. Start with adding a small amount of dressing, and add more as needed.
  4. Garnish with sesame seeds and/or pumpkin seeds and serve.
  5. 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