Winter Slaw Salad

As the weather grows colder we find ourselves reaching more often for comfort foods. Somehow salads seem to work their way to the back of our minds during the winter, as visions of sugarplums dance in our heads. In hopes of keeping on track with our healthy eating, and to lessen our guilt when we indulge in theĀ impending holiday gluttony, we have begun incorporating this surprisingly satisfying slaw salad into our routine.

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Not only is this salad delicious and filling, but it helps incorporate cruciferous vegetables, rich in sulforaphane into your diet. These foods help with natural detoxification, and have anti-inflammatory and anti-oxidant properties as well as dietary fiber.

If that isn’t enough to convince you to try this salad, it is also quick and simple to prepare, and easy on the wallet. One green cabbage can make 16 servings of this salad!

Recipe – serves 4

1/4 of a green cabbage – core removed
1/2 red onion
1 granny smith apple
2 medium carrots
3 cups packed arugula
1/4 cup toasted pine nuts

Dressing

3 parts extra virgin olive oil
1 part apple cider vinegar
Salt and pepper to taste

This is a good all purpose oil and vinegar dressing to keep on hand, so make as much or as little as you like and store in the fridge. It is more cost effective, and a natural alternative to many bottled dressings.

In a food processor using the grating blade, shred cabbage, onion, apple, and carrots. Combine with arugula and pine nuts in a large salad bowl. In a small bowl mix oil and vinegar. Add salt and pepper. Lightly dress salad to taste, toss to combine. Serve and enjoy!

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