Coleslaw That Doesn't Come From a Plastic TubAsian-inspired coleslaw
The scoop: This mayo-less treat is full of flavor and heat, and features a ton of antioxidant-packed fruits and veggies.
Makes 4 servings
Ingredients:
1/2 small Savoy cabbage, finely shredded
1 carrot, grated
5 tablespoons fresh coconut, grated
1/4 cup fresh parsley, chopped
1 green onion, finely chopped
1/4 cup dried cranberries
1/4 cup raw sunflower seeds
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon fresh ginger, grated
1/2 teaspoons chili paste
1/2 teaspoons salt
1/4 teaspoons black pepper
Directions:
Combine the first seven ingredients in a large a mixing bowl. Set aside.
In a separate bowl, add vinegar, ginger, chili paste, salt, pepper and Dijon mustard. Mix until well combined. Pour over reserved salad and stir well.
Serve immediately, or refrigerate for a few hours to allow flavors to develop.
Remember that summer barbecue where you stuffed your face with ribs, potato salad and ice cream and left feeling light, unbloated and without any regrets? Me, either. There's nothing like downing a sodium-bomb burger with a side of coleslaw and potato chips and realizing the gravity of your actions 10 minutes later, while you're nursing a food baby in the hot sun and pulling at your ever-tighter bikini bottoms. Get your grub on, no regrets, with these health-conscious barbecue dishes, which taste great while cutting carbs, fat and calories.
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