I didn’t get to the gym today (not that I’m particularly stressed about it). But tonight I’ll make up for the missed workout by making carrot cabbage slaw. It’s not a diet thing it’s a fitness goal thing. (I can only do five wiggly push ups and I want to get to eight, not wiggly ones.) Grating carrots by hand will work my right arm. So will slicing the cabbage. So I’ll get half a workout in. And of course my fork is in my left hand…
Then there is all that chewing. Your skill at slicing the cabbage will determine how much chewing is required for this salad. I often use a cheese slicer so I get wispy thin shreds of cabbage. If you have a mandolin that’s even better.
Unlike many salads this carrot cabbage slaw can last for a few days in the fridge. The vegetables lose a bit of their crunch as they marinate in the dressing but never seem to get too soft. Serve this salad with anything and everything. Toss it with a little spinach and top with an egg for a main dish salad.
Carrot cabbage slaw with orange molasses dressing
- 3 cups grated carrots
- 3 cups thinly-sliced red cabbage
- ½ cup chopped walnuts or toasted sunflower seeds
- ¼ cup chopped parsley or cilantro
- 1/3 cup currants.
Toss with this basic dressing:
- 3 Tbsp. cider vinegar
- 1 tsp. orange zest
- 2 Tbsp. orange juice
- 2 ½ tsp. Dijon mustard
- ½ tsp. cumin (optional)
- 2 Tbsp. Crosby’s Fancy Molasses
- 2/3 cup oil (half olive oil, half walnut oil if you have it)
- Salt & pepper to taste
Put all ingredients, except oil, in a mason jar and give it a good shake. Make sure the Dijon is well incorporated then add the oil and give it another shake. Or you can stir it together in a bowl, in the same sequence.
Before serving, squeeze half a lemon or lime over the slaw and add the zest of one lemon or lime.
One more thing…
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