SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 197.0
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 70.5 mg
  • Total Carbs: 46.0 g
  • Dietary Fiber: 10.8 g
  • Protein: 4.3 g

View full nutritional breakdown of Bravelutes' F & V Slaw calories by ingredient
Report Inappropriate Recipe

Bravelutes' F & V Slaw

Submitted by: BRAVELUTE

Introduction

A pretty, delicious slaw. You might want to refresh the vinegar or juice and/or ginger the 2nd day. Taste test flavors before serving and adjust, as the cabbage seems to collect the juice/vinegar/ginger combination and hide it somewhere. A pretty, delicious slaw. You might want to refresh the vinegar or juice and/or ginger the 2nd day. Taste test flavors before serving and adjust, as the cabbage seems to collect the juice/vinegar/ginger combination and hide it somewhere.
Number of Servings: 4

Ingredients

    Cabbage, fresh, 600 grams (about 1/2 cabbage or a small cabbage) or 4 cups processed cabbage
    Yambean (jicama), raw, 200 gram(s)
    Sweet Cherries, 100 grams
    Pineapple, fresh, 200 grams
    Blueberries, fresh, 100 grams
    Beets, fresh, 200 grams
    *Fresh sugar snap peas, 100 gram
    *Pomegranate Juice Concentrate-Jarrow 1 Tbl., 4 tbsp
    *Alessi White Balsamic Raspberry Blush Vinegar, 4 tbsp
    *Ginger Root (raw, fresh), .5 oz

Tips

Adjust fresh ginger to fit your taste. Remember you are making 8 cups of salad for 4, and the cabbage absorbs and takes over a lot of flavor. I usually start with a portion about as big as the first part of my thumb. Then prior to serving, I taste, and usually add some more grated ginger before serving.

Cashews or macadamia nuts go well for your fat for digestion, but are not included in the nutritional information. I like them sprinkled on top if I'm not using nuts or seeds anywhere else in the meal.

If you have access to a lot of jicama, it can be substituted completely for the cabbage. Bok choy is also a great cabbage alternative in this recipe. I slice it into very thin slivers.


Directions

Roast 2 medium sized beets.
Grill 4 spears of fresh pineapple (1/2 pineapple) and I'd grill all of it and serve the 4 extra spears with another meal.
Peel the jicama. Cut 1/2 cabbage into hunks that will work in your food processor.

Pulse the jicama and cabbage until small pieces and move to storage container.

Add:

Pitted cherries, cut in fourths.
Rinsed and drained blueberries.
grilled pineapple spears cut into bite-sized pieces.
Sliced roasted beets, cut into bite-sized pieces.

Mix 1/4 c. water, concentrated pomegranate juice and raspberry blush vinegar.with ginger in a high speed blender. Add to fruit and vegetables and mix.

Refrigerate in a covered container to get cold.

I had four 2-cup servings.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user BRAVELUTE.






Great Stories from around the Web


Rate This Recipe