By Chef: Gena Hemshaw
Posted: May 31, 2012
This vegetable dish is heavy on the phytonutrients and antioxidant rich color pigment! Gena Hemshaw tells us that her diet is rich in fruits and vegetables from all colors of the rainbow, which is a very important aspect to a healthy balanced diet. Eating a variety of colors will also ensure that you are getting a variety of nutrients and antioxidants for cellular protection and repair. The brightly colored pigment of certain fruits and veggies is a smart signal from nature, attracting us to foods that are really good for our bodies. Eat a rainbow colored diet and you will be well nourished! The slaw sauce in this recipe is one of Gena’s stand by favorites and makes a great staple salad dressing to have on hand.
Yield: 1 large or 2 small servings
- 1/2 cup shredded carrot
- 1/2 cup shredded red cabbage
- 1/2 cup shredded apple
- 1/2 cup slivered red bell pepper
- 1/2 cup packed, thinly sliced dinosaur kale
- Small handful dulse strips
Gena’s Slaw Sauce:
- 1/4 cup tahini
- 2 tbsp balsamic vinegar or lemon juice (depends what kind of a taste you’re in the mood for!)
- 1/4 cup water
- 1/4 tsp garlic powder
- 1 tsp maple syrup (optional; I like the sweet/tangy combo)
- 1 tsp dried dill weed
- 1 tbsp tamari or nama shoyu
1) Chop and shred your vegetables. You can use a food processor to shred your carrots, apples, and cabbage to save time
Gena’s Slaw Sauce:
1. Whisk all dressing ingredients together with a fork.
2. Mix all slaw ingredients together. Dress to taste; you should need about 1/4 cup dressing for the whole salad. Dig in!
I’d serve the slaw with a half cup or full cup beans (depending on appetite), a cup of cooked whole grains (quinoa, millet, rice, etc.), a serving of raw crackers and hummus, or a slice of Ezekiel bread with a hummus or nut pate on top.