Cabbage-Full Eats

Triple Treat Cabbage Salad
Salad
2 cups green cabbage, grated
1 cup red cabbage, grated
1 cup savoy cabbage, grated
1 small carrot, peeled and grated
4 tablespoons currants
2 tablespoons raw pumpkin seeds
2 tablespoons sunflower seeds
1 tablespoon unhulled sesame seeds


Dressing
1/2 cup soy milk
1/4 cup cashew butter
2 teaspoons Dr. Fuhrman's Spicy Pecan Vinegar
1 tablespoon currants (optional)
1 tablespoon unhulled sesame seeds, lightly toasted* (optional)
Mix all salad ingredients together. Blend dressing ingredients and toss with salad. If desired, garnish with currants and lightly toasted sesame seeds. Lightly toast sesame seeds in a pan over medium heat for 5 minutes, shaking the pan frequently. This is good made a day ahead to allow flavors to mingle. Serves 4.

Dr. Fuhrman's Raisin Coleslaw
1/2 cup raisins
1/2 cup apple juice
1/2 cup baked potato, skin removed
1 teaspoon mustard
1 tablespoon lemon juice
4 cups shredded cabbage
2 cups shredded carrots
2 cups peeled and shredded apples
1 cup shredded beets (optional)
1/4 cup finely chopped scallions
Blend in Vita-Mix or blender the raisins, apple juice, potato, mustard, and lemon juice. Mix with rest of the ingredients. Use this in place of a lettuce salad for lunch or dinner. Serves 8.

Sweet and Sour Fancy Cabbage Salad
1/4 cup fresh lime juice
4 tablespoons date sugar
1/4 cup water
2 tablespoons rice wine vinegar
1 small head napa or savoy cabbage, shredded
1 red bell pepper, julienned
1 small jicama, julienned
2 carrots, julienned
1/2 small onion, finely chopped
4 tablespoons unhulled sesame seeds
1/2 cup currants
10 Brazil nuts, chopped
Romaine lettuce, shredded or spring mix (optional)
For dressing, whisk together lime juice, date sugar, water, and rice wine vinegar in a small bowl. Set aside. Toss together the cabbage, bell pepper, jicama, carrots, onion, sesame seeds, currants, and Brazil nuts in a large salad bowl. Add the dressing and toss. If desired, sprinkle with extra sesame seeds, currants, and chopped Brazil nuts. This may be served on a bed of shredded romaine lettuce or spring mix. Serves 8.
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