Monday, August 20, 2012

Meatless Monday: Purple Slaw with Toasted Pecans

Purple Slaw with Toasted Pecans

  • Purple cabbage, sliced thinly
  • 1 C coarsely grated raw beet
  • 2 Tbsp lemon juice
  • 2 Tbsp apple cider vinegar
  • 1 Tsp Dijon mustard
  • 1/2 garlic glove, minced
  • 1/4 C chopped fresh parsley
  • 1/2 Tsp agave nectar
  • Coarse sea salt
  • 1/4 C silken tofu
  • 2 Tbsp extra-virgin olive oil
  • Freshly ground white pepper
  • 1/2 C chopped toasted pecans
  • 3 Granny Smith apples, cored and sliced thinly
This recipe is chopping, blending, and mixing, very simple. I completely forgot the raw beet, thus had to forgo it, not sure I missed the sweetness, but perhaps it would have added another component I'm overlooking. Beyond the cabbage, beet, pecans, and apples, the remaining ingredients are placed in a blender together to create the dressing. Bryant suggests layering the cabbage with thin slices of apple, creating a vertical salad. I chopped the apples rather than slicing. I then put everything together in a bowl, massaged for 3-5 minutes, then served. Really yummy!

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1 comment:

  1. That is full of some really great ingredients--so healthy!