Purple Slaw

This purple hued slaw is perfect for a hot summer day!  It has crunchy purple cabbage, purple carrots and red beets, with a slightly spicy Asian dressing.  It is packed with flavor, filled with nutrients and super delicious! This is even good made a day ahead of time, to allow the flavors to combine even more.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 8 | Prep Time: 5 minutes | Cook Time: 0 minutes | Ready in: 5 minutes

Ingredients

• 1/2 head shredded organic purple cabbage
• 1 large organic beet, shredded or cut julienne
• 2 medium purple carrots, shredded or cut julienne
• 1 jalapeno, diced
• 1/4 cup minced organic red onion
• 1 organic garlic clove, minced
• 2 Tbsp Spectrum olive oil
• 3 Tbsp lime juice
• 1 Tbsp brown rice vinegar
• 2 Tbsp maple syrup
• 1/2 tsp sea salt

Instructions

1. In a large bowl, combine all ingredients, and mix well until everything is coated evenly.
2. Serve!