Red Cabbage Slaw with Lime Vinaigrette

A colorful way to get the cruciferous veggies into your diet

Authored by: Polly Pitchford, Full Spectrum Health

  • Print Recipe
  • Cooking Time: Under 30 minutes
  • Serves: 6
  • Suitable Diets: Low Calorie, Vegetarian

Ingredients

  • 1 bowlful fresh spinach, washed, patted dry and torn into pieces
  • 1/4 wedge red cabbage, shredded thinly
  • 2 kirby cucumbers, peeled and cut in thin half moons
  • 3 scallions, chopped coarsley
  • 1/2 cup silken soft tofu
  • 1/2 cup water
  • 3 limes, juiced
  • 3 tablespoons Balsamic Vinegar
  • 1 clove garlic, crushed
  • 1 tablespoon lowfat mayonnaise
  • 1 tablespoon Liquid Aminos
  • 1/4 cup Sunflower seeds

Directions

Place vegetables in a bowl. Blend remaining ingredients in a blender until smooth. Pour over salad and toss to coat. To toast Sunflower seeds, place them in a dry skillet over medium heat. Stir or shake the pan frequently until the seeds are light brown. Remove from heat source and allow to cool before tossing in with the salad.