Friday, April 6, 2012

Citrus Coleslaw

Easter is a few days away, and if you're concerned as I am that there's never enough raw vegetables at the table, try this "coleslaw." Using a fruit based dressing eliminates the fat and increases the nutrient density of the dish. The bright colors shine at any meal, so even if your Easter dinner menu is packed, this colorful dish will last throughout the week for lunch leftovers.
 
Citrus Coleslaw
1 naval orange, peeled
2 tablespoons onion, minced
1/4 teaspoon fresh ginger
2-3 tablespoons water
1 10oz bag of carrot matchsticks
1 red bell pepper, sliced thinly
1 green bell pepper, sliced thinly
1/4 cup dried craisins
2 tablespoons green onion, chopped
1 grapefruit, peeled and sectioned (optional)

1. With an immersion blender or in a traditional blender, combine the orange, minced onion, ginger and water. Blend until smooth.
2. Add remaining ingredients in a bowl and pour dressing over. Coat well and refrigerate until ready to serve. It really is that easy!





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