Happy Urban Dirt

This wonderful simple recipe for Coleslaw is full of rainbow vegetables, with a straightforward lightweight and creamy sauce with pineapple swimmer. It is surprisingly full of taste, and if you try to “eat a rainbow” – this salad is a great addition to your repertoire.

The following fragment comes from Nutrition plan and cookbook based on hearty plants By Laura KellyHelen Kelly and Jummee Park. Has been adapted to the network.

Novel classic Rainbow Coleslaw
Creates 2 portions

Did you know that a cup of cabbage contains only about 25 calories? This age-old cultivation was once primary food in some cultures due to rapid growth and low water requirements. However, today the cabbage is recognized for the content of vitamin C and vitamin K and because food can facilitate reduce the risk of cancer and other health conditions.

Cabbage is the star of this simple to make colorful recipe from Coleslaw. It’s a perfect refreshing complement to summer grilled dishes. This Slaw can also be used as filling sandwiches, hamburgers and packaging. Fresh pineapple sauce adds an additional explosion of taste and freshness.

This recipe also contains a great technique of moisturizing crushed vegetables to make them extremely crunchy. Cabbage can remain fresh for 2 to 3 weeks in the fridge, so I recommend double, triple and even four times equipped with SLAW, and then you can enjoy various dressings with several meals.

• 1/2 cup (50 g) finely crushed red cabbage
• 1/2 cup (50 g) finely shred green cabbage
• 1/4 cup (30 g) finely shred carrot
• 1/4 cup (15 g) finely crushed white or red onion
• 1/4 cup (31 g) finely frayed apple
• Fresh lemon juice
• 2 tablespoons of dried cranberries
• 2 tablespoons of hemp seeds
• 2 tablespoons of chopped fresh mint or parsley

For the sauce for pineapple tiles

• 3 tablespoons of raw cashews, soaked
• 1/3 cup (70 g) finely chopped pineapple
• 3 tablespoons vegan mayonnaise
• 1 teaspoon of Dijon mustard
• 1/2 garlic clove
• 1/2 teaspoon of sea salt
• 1/4 teaspoon of fresh lemon juice
• Cracked black pepper

1. Fill a vast mixing bowl in half of the water and add 1 cup of ice. Add red cabbage, green cabbage, carrots and onions to ice water and let them soak for 15 to 30 minutes. Place the crushed apple on a compact plate and sprinkling lemon juice to prevent browning (oxidation). Place the cranberry in a separate bowl of water and let them soak for 15 minutes, then drain them and put it aside.

2. Make a sauce: In a mini blender combine cashews, pineapple, mayonnaise, mustard, garlic, salt, lemon juice and pepper to taste and mix for 2 to 4 minutes until polished.

3. Strain the crushed vegetables and transfer them to the salad spinner. Turn until more water appears. Add apples and mix them.

4. Place SLAW in a serving bowl And complement it with cranberry, hemp seeds and mint. Serve with a dressing on the side or mix SLAW with a dressing just before serving.

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