Mexican Slaw
Serves 6
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Ingredients
  1. 1 cup thinly sliced green cabbage
  2. 1 cup thinly sliced red cabbage
  3. 1 cup shredded carrot
  4. 1/2 cup thinly sliced sweet onion
  5. 1/2 cup chopped cilantro
  6. 1/4 cup toasted sunflower seeds or pumpkin seeds
Dressing
  1. 1/2 cup low fat sour cream
  2. 2 T olive oil
  3. 1 tsp cumin
  4. 1/2 tsp kosher salt
  5. 1 tsp hot sauce
  6. 2 T apple cider vinegar
  7. 1 T orange zest
  8. 2 T orange juice
Instructions
  1. Whisk together all the dressing ingredients in a large bowl. Add the remaining ingredients and toss well. Chill for about 1 hour or overnight.
***Healthy changes and substitutions
  1. *Slaw is typically full of mayonnaise, this recipe uses sour cream and olive oil to dress the cabbage for a creamy texture with very little fat.
  2. Many slaw recipes use sugar to add a sweet counterpoint to the vinegar. This recipe uses orange juice to balance the vinegar with very little sugar, all of it natural.
  3. * The addition of sunflower seeds to this slaw add heart healthy oil as well as a satisfying hint of salt and fat.
***Cooking Tips
  1. *Remove any hard stems in the cabbage leaves as well as discarding any limp outer leaves for a sweet, crisp slaw.
  2. *You can soak onion in ice water with a generous squeeze of lemon for about 1 hour to remove much of the sulfuric acid and bring out the sweetness of the onion.
  3. *You can wait till just before serving to add the red cabbage to this slaw if you prefer that it not turn pink...I think that is kind of fun, but to each his own!
***Nutritional Facts
  1. *One cup of cabbage contains just 22 calories and is loaded with sulforaphane, a chemical that increases your body’s ability to fight cancer causing free radicals.
  2. Cabbage contains an abundant amount of vitamin C, it actually contains more per serving than oranges. Vitamin C plays a crucial role is preventing premature aging and repairing wear and tear on your body.
  3. Cabbage is rich in sulfur, which helps fight infections and reduced the frequency and severity of ulcers.
Robin Shea http://www.robinshea.com/