Cole Slaw. Old Reliable. Featured on every picnic table and potluck buffet. And with good reason. Everybody eats it. But does anyone really get excited by it? Given how flavorful and nutritious this party staple can be, it deserves far more respect.
I grew up on a version of slaw made with a mayo-based dressing and plenty of sugar. My husband grew up on a pickled/vinegar based dressing. From a calorie-counting perspective, his version makes more sense. As a compromise, this Mexican slaw combines the tartness of freshly squeezed lime juice with the slightest hint of sweetness from agave, all of which is given a jump start from jalapeno. This eye-catching dish will captivate the taste buds as well!
For those following Dr. Fuhrman’s Eat To Live plan, although this recipe contains oil, salt and agave, they are in such small quantities given the number of servings this recipe produces, that I personally include it is my roster of recipes for both the weight loss and life plans on his program. But if you strictly follow his program, leave them out at least for the weight loss program. The life plan allows more leeway to slowly add these ingredients back in small quantities.
Ingredients (serves 8)
4 cups thinly sliced cabbage
1 large red bell pepper – thinly sliced
1 large yellow bell pepper – thinly sliced
½ cup radishes – thinly sliced
½ cup red onion – thinly sliced
Dressing Ingredients
½ cup freshly squeezed lime juice
½ cup chopped cilantro
1 medium jalapeno – seeds and ribs removed, roughly chopped
2 tablespoons extra virgin olive oil
½ tablespoon agave nectar (or honey for vegetarians)
½ teaspoon salt
Directions
1. Place all dressing ingredients in a blender or food processor and blend until completely smooth. Chill in the fridge until just before serving.
2. Place the slaw ingredients in a large mixing bowl. Pour the dressing over the top and toss until all vegetables are thoroughly coated.
3. If you like your slaw crisp, this is best eaten the day it’s made. If refrigerated overnight, the flavors blend very nicely, but the vegetables will start to wilt and lose their crispness. But that doesn’t detract from how delicious it is!
thefolia says
I thought jicama woud for sure be in this mix…nonetheless this looks satisfying and refreshing. Happy feasting!
thefolia recently posted…The Goods
Amy says
Jicama would be a great addition!