Red Cabbage, Kale & Blueberry Slaw

This gorgeous dish is full of vibrant color, packed with nutrition, and a beautiful blend of both sweet and savory flavors.

Servings: 8

Cabbage & Kale

3 cups red cabbage (grated with large grater or chopped)
2 cups red kale (chopped)
1 teaspoon lime juice

Directions

Mix cabbage and kale in large mixing bowl and massage/knead with lime juice.

Dressing

1/4 cup rice vinegar
3 tablespoons pure maple syrup
2 tablespoons extra virgin olive oil
1 tablespoon white onion (finely chopped)
1/4 teaspoon ground sea salt
1/8 teaspoon ground cinnamon
1/8 teaspoon orange extract
1/8 teaspoon turmeric

Directions

In small sauce pan, mix together and stir all dressing ingredients. Heat on medium until it begins to boil, reduce heat to low and simmer 1-2 minutes, stirring occasionally (I don’t use the microwave for cooking). Remove dressing from heat and place in refrigerator for 10-12 minutes until cooled. When cooled, fold into cabbage and kale.

Blueberry Garnish

6 ounces of blueberries (rinsed and drained)
1 tablespoon forest or local honey
1 teaspoon water
1/2 cup walnut halves (optional)

Directions

Fold 2/3 cup (4 oz.) of fresh blueberries into the cabbage and kale, then place in your presentation serving bowl, and return to refrigerator.

Garnish: In small bowl, add 1/3 cup (2 oz.) of whole fresh blueberries, 1 tablespoon of water, and 1 tablespoon of forest or local honey, stir lightly.

Remove slaw from refrigerator, stir gently, and top with honey covered blueberries. For a heartier dish add walnut halves. Serve with a pierced serving spoon.

Your very colorful dish is ready to serve. Refreshing!

Enjoy!

Red Cabbage: One of the main reasons why red cabbage is such a popular vegetable addition to meals is the wealth of phytochemicals, antioxidants, nutrients, vitamins, and minerals. This food is very low in Saturated Fat and Cholesterol. It is also a good source of Thiamin, Riboflavin, Folate, Calcium, Iron and Magnesium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Potassium and Manganese.

Red Kale: Kale is much higher in vitamin C than most other vegetables, containing about 4.5 times much as spinach. This food is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Dietary Fiber, Protein, Thiamin, Riboflavin, Folate, Iron, Magnesium and Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese.

Blueberries: Blueberries contain antioxidants, which work to neutralize free radicals linked to the development of cancer, cardiovascular disease, and other age-related conditions. This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, and a very good source of Vitamin C, Vitamin K and Manganese.

Nutritional Reference: Self Nutrition Data

Cabbage, Kale, & Blueberries: Whole Foods Market