Browsing Tag

mayonaise-free-coleslaw

Salad

Riainbow Slaw with Red Quinoa protein rich salad

15th January 2016

This Rainbow Slaw is my variation of a traditional coleslaw, it is mayonnaise free delicious and nutritious.

Ingredients

  • 1 small/ baby red cabbage
  • 1 small / baby green cabbage
  • 3 medium carrots
  • 1/2 red onion, finely sliced lengthways
  • 1 ripe avocado
  • 1 cup of cooked red quinoa
  • 2 tablespoons of white same seeds, lightly toasted

Dressing:

  • 50 ml of toasted sesame oil
  • 2 tablespoons of raw apple cider vinegar
  • 1 tablespoon of honey
  • 1 clove of garlic freshly crushe’d
  • 1/2 teaspoon of pink salt

Simply combine all the sliced and shredded vegetables to a large bowl, add the cooked and cooled red quinoa as well as the the dressing ingredients and toss well.

Dress with the lightly toasted sesame seeds and avocado and serve.

Nourish & glow lovely people.

 

Notes:

  1. follow the package instructions for cooking the quinoa but add some vegetable stock to it for more flavour.
  2. Toast the sesame seeds in a dry pan on medium heat until they become golden, stirring frequently.

 

Salad

Rainbow Coleslaw vegan, gluten-free-red-cabage-coleslaw

19th November 2014

Red cabbage has so many amazing health benefits, in fact many more so than green cabbage due to the purple colour that contains powerful phyto-nutrients.

Red cabbage is also very high in vitamin C, A and K, and it belongs to the cruciferous vegetable family, which in a nutshell means it is a excellent cancer fighter. So if you are going to make a coleslaw, why not make it a beautiful red cabage “rainbow” coleslaw.

This salad is super healthy, packed with fiber, vitamins, good fats and is grain, gluten and mayonnaise free, making it the perfect vegan, food combining meal. I love having it with either baked potatoes, or sweet potatoes for lunch.

Ingredients:

  1. 1/2 medium sized red cabbage, finely shredded (use the rest in a veggie stir-fry)
  2.  Three large carrots, shredded
  3. Handful of cashew nuts, raw, roasted or honey glazed cashews
  4. One avocado

Dressing:

  1. One tablespoon of honey
  2. Four heaped tablespoons of Tahini (I use Health Connection’s Tahini available from Checkers)
  3. Two tablespoons of cold pressed olive oil
  4.  Juice of one medium lime
  5. one tablespoon of fresh minced garlic
  6.  1/2 teaspoon of pink salt
  7. Two tablespoons of Tamari sauce (I use the Health Connection  Tamari Sauce avail. from health food stores, or Checkers)
  8. Black sesame seeds to sprinkle over before serving

Method:

It is so easy to make, combine the shredded cabbage & carrot in a big bowl, then in a smaller bowl mix all your dressing ingredients and toss it together with your slaw, before serving top with cashews, slices of avo and sesame seeds and it’s ready to eat.

Happy cooking & eating, with ♡ from the yoga kitchen

 

 

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