Slaw doesn’t always get the attention it deserves. This humble dish often gets lost among the hearty main courses it accompanies.
But this is a slaw of a different color – or colors, as the case may be. The vibrancy, crunch and flavor of this cruciferous creation make it robust enough to serve as a main course – but if you serve it on the side, it won’t be ignored. There’s also no heavy mayo in this recipe – just a rainbow of healthy ingredients with the fiber we need after 40. Present its beautiful, crunchy layers in a glass salad bowl (I actually used a square flower vase for mine), then, when ready to serve, add the sweet and zesty dressing, toss and serve. You’ll never look at slaw the same way again.
Total Time: 25 minutes
Prep Time: 25 minutes
Cook Time: 45 minutes
5 c. red cabbage shredded in food processor or thinly sliced
2 c. Granny Smith apples, cored and cut into thin slices
1 c. shredded carrots
2 c. sweet potato cubed, steamed or roasted until tender and lightly salted
½ c. walnut halves or pieces
½ c. cranberries
¼ c. pumpkin seeds (shelled)
½ c. apple cider vinegar
¼ c. agave nectar or pure maple syrup
1 T. minced shallot
¼ t. celery seed
¼ t. salt or more to taste
Several grinds of black pepper
- Mix dressing ingredients with wire whisk and set aside.
- Toast walnuts lightly in non-stick pan until lightly browned – no oil is necessary
- Layer all ingredients in clear bowl for presentation. You will have enough cabbage to form one thick layers or two separate layers. When ready to serve, pour dressing on top and mix.
Enjoy and send in photos of your meatless creations!
(c) Copyright 2015, Sandra Sellani, all rights reserved.