I like salads with the sweet-savory thing going on; salad with both fruits and vegetables. It's a great way to get many of the vitamins you need because you get to eat so many different colored fruits an vegetables. Last night I decided to make a vinegar-based fruit and vegetable coleslaw because I had some purple cabbage hanging out in the fridge. I combined the cabbage with kiwi, carrots, and mandarin oranges, along with toasted sesame oil to give it an "Asian" flavor. Not only was this a beautiful dish with the orange, green, and purple, it was so easy to make. It's the perfect salad as we approach springtime.
Purple Cabbage Coleslaw with Mandarin Oranges and Kiwi
1 small head of purple cabbage, shredded
2 scallions, sliced on the bias
2 15-oz cans mandarin oranges, drained
2 kiwi, quartered and sliced
1 medium carrot, julienned
2 tbsp toasted sesame oil
4 tbsp apple cider vinegar
3 tbsp demerara sugar
salt and pepper, to taste
sesame seeds and sliced scallion for garnish
1. Add all the ingredients, except the garnishes, to medium a bowl. Toss everything thoroughly, but gently.
2. Cover the bowl with a lid and refrigerate overnight. Toss before serving and sprinkle on the garnishes.
Servings per recipe: 6
Per serving, without garnishes:
Saturated fat: 0.7 g
Cholesterol: o mg
Sodium: 76 mg
Carbohydrates: 27.4 g
Fiber: 3.8 g
Sugar: 22.5 g
Protein: 2.1 g
Labels: cabbage, carrots, low-fat, salad, side dish, vegan