Wednesday, November 2, 2011

Cranberry Carrot Slaw

During the winter months you usually don't think of raw or mostly raw foods as the go to food for the Holidays. You just want some comforting warm food that sticks to your bones right?

Well, I'm that way for sure. I have to make myself eat a little raw when it's cold outside. So I came up with the Thanksgiving themed slaw and tried it out on the husband and the kids. Since baby boy kept asking for "mo, mo, mo", I thought it was a hit :) I've been super blessed with kids who are GREAT eaters! I think I will make this at our Thanksgiving family get together.

Cranberry Carrot Slaw

Serves: 8-10Ingredients
  • 3 large carrots, chopped into smaller chunks for easier processing
  • 1/2 small head of purple cabbage, chopped into chunks for easier processing
  • 2 green onions, diced
  • 1 Tbsp apple cider vinegar
  • 1/4 tsp sea salt
  • 1/3 cup of healthy mayo (I recommend the olive oil Earth Balance or the grapeseed oil Vegenaise)
  • 1/3 cup dried unsweetened unsulfured cranberries (it's hard to find unsweetened dried cranberries, so I usually buy the organic kind which does have some sugar but I feel good about the fact that there are no GMOs at least)
  • 1 large apple of choice, diced small
Method
  • In a food processor, or Vitamix on speed 3, pulse or process the carrot, cabbage, green onions, vinegar, salt, and mayo all at once until you reach a slaw consistency.
  • Then stir in the cranberries and apple pieces.
  • Then you're done! A quick (which is my main motivation these days in thinking up recipes) side dish for Turkey day for sure!

This recipe has been linked up to A Gluten Free Holiday- be sure to check out other healthy holiday recipe ideas here:


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