By: Meet Your Vegetables Interns
Makes 4 servings.
5-6 large carrots, shaved
1 ½ cups cabbage, chopped thinly
1/4 cup raisins or dried cranberries
1/4 cup walnuts or other nut of choice, chopped (optional)
1 Tbsp ground flax or sunflower seeds (optional)
2 Tb sunflower or olive oil
1 Tb lemon or lime juice
1 Tbsp honey
¼ tsp cinnamon
Salt to taste
Using a potato peeler or cheese grater, shave 4 long carrots into long, thin pieces.
Chop the cabbage thinly. Mix cabbage with the carrot shavings in a large bowl and toss.
If adding walnuts (or other nut of choice), chop coarsely. Set aside.
For the dressing: Mix oil, lemon juice, honey, cinnamon, and salt in a bowl with a fork or whisk.
Add dressing, raisins and nuts/seeds/ground flax (if desired) to large bowl of the cabbage and carrot slaw. Mix well, incorporating all ingredients thoroughly. Keep mixing to soften the cabbage and carrots. Serve immediately or chilled.
–Carrots are not only a great source of fiber and vitamin A, but they are a healthy way to satisfy a sugar craving because of their natural sweetness. Also, don’t throw away those carrot tops! Consider softening them by blanching, then sautéing them with olive oil, garlic, and some of your other favorite greens, or cooking them into a soup or stock.
–This carrot slaw makes an excellent side to any summer meal. It brings color, fiber, and flavor! Use it as a topping on a seasonal sandwich or baked sweet potato to add a unique twist.
Nutrition Facts: Serving Size 1 cup (170g), Calories 220 (Calories from fat 110), Total Fat 13g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 0mg, Sodium 120mg, Total Carbohydrate 25g, Dietary Fiber 5g, Sugars 15g, Protein 4g, Vitamin A 360%, Vitamin C 35%, Calcium 6%, Iron 6%
Nutrition Facts provided by Allina Health.
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