banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Rainbow Coleslaw

    Share

    Rainbow Coleslaw

    1 Tbsp (15 mL) sunflower, sesame, or pumpkin seeds (for toasting)
    1/2 cup (125 mL) bean or mixed sprouts (sunflower, broccoli, or pea shoots)
    1/2 cup (125 mL) green cabbage, shredded
    1 cup (250 mL) red cabbage, shredded
    1 bunch watercress
    1 cup (250 mL) carrots, grated
    3 to 4 red radishes, cut into half moons
    1/2 cup (125 mL) yellow peppers or zucchini, julienned
    1/2 to 1 cup (125 to 250 mL) fresh herbs, such as dill, fennel, thyme, parsley, cilantro, or mint, loosely packed (optional)
    1/2 cup (125 mL) fresh pomegranate seeds (optional)

    Advertisement

    Dressing
    1/4 cup (60 mL) cold-pressed extra-virgin olive oil
    2 Tbsp (30 mL) cold-pressed sesame oil
    3 Tbsp (45 mL) apple cider vinegar or fresh lemon juice
    2 Tbsp (30 mL) maple syrup or raw honey
    2 to 3 Tbsp (30 to 45 mL) stone ground mustard
    2 cloves garlic, minced
    1 in (2.5 cm) piece fresh ginger, minced

    Lightly toast seeds for topping at 200 F (95 C) or lower to preserve delicate inner oils, for approximately 10 minutes until slightly browned.

    In large bowl, combine all salad ingredients, except toasted seeds and pomegranate seeds.
    In small bowl, mix oils, vinegar or lemon juice, maple syrup or honey, mustard, garlic, and ginger; adjust to taste.

    Before serving, pour dressing over salad and toss gently. Sprinkle with toasted seeds and fresh pomegranate seeds (if desired) and serve.

    Serves 4.

    Each serving contains: 298 calories; 3 g protein; 23 g total fat (3 g sat. fat, 0 g trans fat); 21 g carbohydrates; 4 g fibre; 205 mg sodium

    source: "A Fighting Chance", from alive #342, April 2011

    Advertisement

    Rainbow Coleslaw

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    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.