Make this quick and bright salad in less than ten minutes. It has only four or five ingredients, no added fat, and loads of nutrition. Raisins and balsamic vinegar add sweetness without sugar, so even kids and meat-and-potato men will eat—and enjoy!—their vegetables. Fast enough for a weeknight dinner, festive enough for Easter brunch. The orange and purple salad costs only 36 cents a serving using organic ingredients. That’s wildly affordable!
We enjoy this slaw as a side for sandwiches or baked potatoes and hummus. Serve it on top of lettuce or arugula to amp up a plain salad in a flash.
|Prep Time||7 minutes|
- 3 1/2 cups red cabbage chopped (about 300 grams)
- 1 1/2 cups carrots grated (about 200 grams)
- 1/2 cup raisins
- 1 tablespoon balsamic vinegar
- salt to taste (optional)
- Chop red cabbage and grate carrots. Put in a bowl. Add remaining ingredients and toss to combine. Taste and adjust seasonings as needed.
- Serve at once or cover and refrigerate for up to three days. It will be safe to eat for at least five days but loses its zip as time passes. Does not freeze well.
- Don't worry about getting the proportions exactly right. I include them to get the nutrition and price, but whatever looks good to you will work.
- I slice the red cabbage into wedges through the core and then chop across the leaves. This is easier than holding a heavy round cabbage against a grater. You can grate the carrots and slice the cabbage using a food processor, too. For this amount, I don't think it's worth the extra dish washing, but it would be if you were cooking for a crowd.
Nutritional Information for Red Cabbage and Carrot Slaw
This salad is loaded with vitamins A and C, potassium, and fiber. It also has two grams of protein per serving. See details in the nutrition label for one serving. Calculations do not include optional salt.
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