Bravelutes' F & V Slaw
IntroductionA 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.
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
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.
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.
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.