Tuesday, September 11, 2012

Rainbow Slaw

This is one of our favourite salads! It keeps well for a second day but we rarely have leftovers, even though I often double the amount below.

1/2 head January King cabbage [green]
1/2 head purple cabbage
4 medium carrots, grated
1 apple, grated [optional; adds nice sweet and sour flavour]
one small red onion
one yellow pepper
4 TBS sesame seeds
Slice all vegetables quite thinly.  Stir well and add dressing:
3 TBS cold-pressed hemp oil
1 TBS olive oil
1-2 TBS maple syrup
2-3 TBS lemon or lime juice
2 tsp lemon or lime zest
1-2 TBS red wine vinegar
salt and freshly ground black pepper

To create a raw main dish from this salad, you can add half a cup of sprouted mung beans to each serving of slaw.

For more green ideas and healthy recipes visit Red and Honey, for the last official "Your Green Resource" Thursday link-up.


  1. YUM. That looks good! I have a very quick and easy dish I make with broccoli coleslaw. We can buy a package of it here in the States. It's carrots, broccoli, and cabbage. I stirfry it with chicken and beans (pintos, white beans, or whatever I feel like), then add some garlic salt. It's very healthy and quick!

  2. Melissa, that sounds delicious... I'll have to try it! :)

  3. I use canned chicken and pour the whole thing in - the juice is what makes the veggies tender. So if you don't use canned chicken, some chicken broth would do the trick, too. Maybe less than 1/4 a cup.


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