alive logo

Nutty Shredded Reds

Serves 6.


    Nutty Shredded Reds

    Low in calories, high in fibre, shredded reds offer oodles of goodness to heart health as well as to your appetite. Topped with walnuts, this is the ultimate delicious side dish to any meal and hugely good for you too. Coupled with roasted garlic, red cabbage builds on heart health and immunity!


    Wine pairing

    Lean into something not too heavy. This dish is best served with something a little less dry and mildly sweet. Look for a Pinot Grigio or a Gewürztraminer.


    Looking for a full-meal veggie deal? Add cooked and cooled barley to these reds. Toss and dress.


    Nutty Shredded Reds


    Roasted Garlic Tahini Dressing
    • 1 whole head garlic
    • 2 tsp (10 mL) extra-virgin olive oil
    • 1/4 cup (60 mL) tahini
    • 3 Tbsp (45 mL) lemon juice
    • 2 Tbsp (30 mL) nutritional yeast
    • 1 tsp (5 mL) maple syrup
    • 1/4 tsp (1 mL) sea salt, plus extra to taste
    • Generous pinches of cayenne pepper
    Shredded Reds
    • 3 cups (750 mL) coarsely shredded red cabbage
    • 1 head shredded radicchio
    • 4 red or green Belgian endives, trimmed and separated into leaves
    • 1/3 cup (80 mL) walnut halves, toasted
    • 1/4 cup (60 mL) dried goji berries or cherries


    Per serving:

    • calories155
    • protein5g
    • fat11g
      • saturated fat2g
      • trans fat0g
    • carbohydrates13g
      • sugars3g
      • fibre4g
    • sodium125mg



    Preheat oven to 400 F (200 C).


    Slice top from garlic to expose cloves. Place cut side up in small baking dish. Drizzle cut cloves with olive oil. Add 3 to 4 Tbsp (45 to 60 mL) water to small dish. Cover tightly and bake in oven for 40 to 50 minutes, or until cloves are soft. Remove from oven. Place garlic in bowl until cool enough to handle.


    Pop cooled cloves from their skins into high-speed blender. Add remaining dressing ingredients. Whirl, scraping down sides of blender, adding in a couple splashes of water until dressing is of pourable consistency. Add a pinch more salt to taste, if you wish. Transfer to jar, seal tightly, and refrigerate until ready to use, or for up to a week.


    Bring pan of water to a boil. Remove from heat. Add cabbage and immediately drain in sieve and then plunge into ice water. You want cabbage to be brightly coloured but still crisp. Shake well, and spin in salad spinner. Add to large serving bowl along with radicchio and Belgian endive. Gently toss to evenly distribute.


    Spoon into large serving dish and drizzle with Roasted Garlic Tahini Dressing. Sprinkle with nuts and dried berries, and serve.


    Like this recipe?

    This recipe is part of the Give a Little Love collection.



    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.