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: 8-10
Ingredients- 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
- 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:
yummy, Eryn! I may have to try this soon. I make a red cabbage slaw with diced mango, cucumber and shallots tossed in EVOO and balsamic vinegar which is pretty yummy. FYI, I have found dried cranberries sweetened with only apple juice at EarthFare. And I have been making my own mayo for a while now if you're interested in hearing about that...it's quick, easy and yummy! (I think that meets your criteria now!)
ReplyDeleteYes, Heather, I would love to know how you make your mayo! We just lay off of eggs (even good free range farm ones) a bit at our house because of allergies.
ReplyDeletewell, that puts my mayo out...it's just one pastured egg with light olive oil, cider vinegar and paprika. But I may have to try the Earth Balance brand for when I can't get my hands on some farm eggs
ReplyDeleteHi! Just wanted to let you know I included this dish in my post, An Allergy Friendly Thanksgiving Menu -- linked back to you and everything :) Have a great holiday!
ReplyDeletehttp://allergyfreecookery.blogspot.com/2011/11/allergy-friendly-virtual-thanksgiving.html
Hi Eryn! Hope you're having a wonderful holiday season. I just wanted to let you know how awesome it's been to be part of the blog world with you. That's why I'm passing on the Liebster Blog Award onto you http://flipcookbook.com/2011/12/tex-mex-queso-liebster-blog-award-love/
ReplyDeleteHave a happy new year!