Eating a “rainbow” of fruits and vegetables helps to ensure that you are getting the spectrum of nutrients and antioxidants that support vibrant health. Prep tips: If you’re not vegetarian, you might like to add shredded cooked chicken or pork; it’s also excellent with cooked lentils or toasted cashews. Keep a jar of the dressing on hand in the refrigerator for impromptu salads of just about anything.
Recipe Ingredient Details:
1 cup shredded red cabbage
1 cup shredded napa cabbage
1 cup shredded carrot
1 cup shredded beet (any color or a variety)
1 scallion, sliced
2 tablespoons chopped fresh cilantro
MISO DRESSING (makes about 5 ounces)
2 tablespoons brown rice miso
1/4 cup apple juice (or 1-2 tablespoons mirin)
1 tablespoon toasted sesame oil
1 tablespoon extra-virgin olive oil
2 tablespoons raw unfiltered apple cider vinegar
Toss all salad ingredients together in a large bowl.
In a jar, combine miso and apple juice or mirin; mash and whisk with fork until miso is dissolved (tiny chunks will remain). Add oils and vinegar; whisk or shake until emulsified.
Add about half of the dressing to salad; toss until evenly mixed. Serve.
Recipe Additional Notes:
PER SERVING: 52 cal, 42% fat cal, 2g fat, 0g sat fat, 0mg chol, 1g protein, 6g carb, 2g fiber, 160mg sodium
Mon, 2010-01-25 18:07