This slaw-salad-steamed vegetable dish features inexpensive and readily available summer vegetables of red, orange, yellow, green and blue-purple colors (vary your colors to vary your nutrients.) You can enjoy the total sum of anti-oxidant vitamins, minerals and fiber from all the rainbow colors for pennies! Use pre-packaged cut cabbage and carrots or shred your own. Lightly steaming the vegetables deepens the flavor and extends the refrigeration “life” of the cleaned and chopped produce. Note: If you use purple cabbage in a large quantity, “blanch” separately or all of your ingredients will have a lovely lavender tint! Plan to use this simple preparation and dressing combination with any fresh garden veggie mixture. Top each serving with grilled tofu, seafood or poultry for a fast “whole meal” salad. Your healthy table will have a gorgeous palette of color; your healthy body will reap the benefit!
Ingredients
1 cup Packaged sugar snap peas, whole or cut in half
4 cups Coarsely shredded green and red cabbage
1 cup Grated carrots
1 cup Fresh cut corn or frozen cut corn
½ cup Sliced red onion
2 cups Chopped bell pepper (red, orange, yellow)
Dressing:
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1 tablespoon Canola oil
½ cup Apple cider or rice vinegar (not balsamic)
1 teaspoon Chili powder
2 tablespoons Brown Sugar (or equivalent sugar substitute)
1 teaspoon Chopped garlic
Preparation
- Combine dressing ingredients and warm in the microwave for 30 seconds to dissolve and blend ingredients.
- Boil 6 cups of water in a large pot.
- Lower the snap peas, green cabbage, carrots and corn into the boiling water. “Blanch”, or steam quickly for 1 minute and drain, saving some water for the purple cabbage. Repeat the blanching process with the purple cabbage.
- Drain and toss with onion, bell peppers and warm dressing.
Number of Cups: 7
Calories/Cup: 75
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Source: The Healthy Table




