This tasty coleslaw is mayo-free, easy to make and bursting with antioxidants. It’s an excellent way to enjoy raw cruciferous vegetables that are high in ORAC, oxygen radical absorbance capacity. In other words, they help zap free radicals. The red bell pepper and sunflower seeds adds texture, flavor, vitamin C and vitamin E, two more excellent antioxidants. Also, the sunflower seeds provide healthy fat in order for you to absorb fat soluble vitamins (A, D, E and K)
For a salad with even more ORAC, replace the coleslaw mix with a bag of Cruciferous Crunch by Trader Joes, which contains kale, Brussels sprouts, broccoli, green and red cabbage. It will definitely be more chewy and earthy, which goes well with the spicy candied ginger. Even my 3 ½ year old toddler ate a few shreds of kale!
1 bag coleslaw mix (16 oz) or Cruciferous Crunch (10 oz)
4 green onions, sliced
1 red bell pepper, diced
⅔ cup sunflower seeds
¼ cup rice vinegar
2 Tbsp honey
1 lime, juiced
1 Tbsp candied ginger, minced, optional (Best with kale mixture, see above)
¾ tsp sesame oil
½ tsp salt
¼ tsp ground black pepper
In a small bowl, whisk together the dressing and set aside.
In a large nonreactive bowl (glass or ceramic), combine the coleslaw mix, green onions, and bell pepper. Toss with the dressing and refrigerate at least 20 minutes. Before serving, add the sunflower seeds and toss gently. The Cruciferous Crunch will hold up longer with the dressing and can be made in advance.
*Add diced tofu or cooked chicken for protein
Nutritional information*: 120 Calories, Total Fat 7.7 g, Saturated Fat 0.9 g, Cholesterol 0 mg, Sodium 147.8 mg, Potassium 151.6 mg, Total Carbohydrates 11.9 g, Fiber 3.3 g, Protein 2.9 g.
*SparkPeople® recipe calculator
©Mindful Eating, Michelle Sugiyama, 2014