Food Friday – Holiday Coleslaw

Yesterday was Thanksgiving.  I don’t know about you, but I am still in a tryptophan haze.  Thanksgiving is awesome.  It’s a whole day devoted to the three F’s – family, football, and FOOD.  I’m always looking for a bright, fresh salad to take with to combat all the carb heavy dishes that get passed around.  When I saw this recipe in the Clean Eating magazine, I knew I had to make it.  I made the vinaigrette first and I knew the salad was going to be good when I wanted to drink the vinaigrette.  It may be my go-to salad dressing from now on.

Bartlett pear, julienned

1 golden or red beet, julienned (The red beet will stain everything, so you may want to choose the golden beet to avoid pink slaw.)

1/2 small green cabbage, thinly sliced (about 3 cups)

1/2 red onion, thinly sliced

1/2 C toasted, unsalted hazelnuts, chopped

1/3 C naturally sweet dried cranberries

3 Tbsp flat-leaf parsley, chopped

VINAIGRETTE

1 Tbsp orange zest

1/4 C fresh squeezed orange juice

1/4 C apple cider vinegar

2 Tbsp extra virgin olive oil

1 Tbsp Dijon mustard

2 tsp pure maple syrup

1/4 tsp each, sea salt and black pepper

In a large bowl, combine pear, beet, cabbage and onion.

In a small bowl, whish together vinaigrette ingredients.  Pour over salad and toss.  Top with hazelnuts, cranberries and parsley.

 

 

 

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