CRAZY FOR CRUCIFEROUS COLESLAW

I absolutely love this quick & colourful cruciferous veggie coleslaw.  It’s bright and beautiful and bursting with a variety of textures, flavours, and health benefits.  Better still, it’s super easy to make thanks to Mann’s veggie slaws (sponsored).

Crazy for Cruciferous

Cruciferous vegetables such as cabbage, broccoli, kale, and brussels sprouts (all in here!) are as cheap and humble as any veggies out there. But wow can they dress up fine! And the good news is that they are absolute nutritional powerhouses. Cruciferous veggies are low in calories, high in fibre, and packed with vitamins and potent anti-inflammatory antioxidants. One cup of raw green cabbage, for example, contains only 22 calories but delivers 2 grams of fibre along with 85% of the recommended daily intake (RDI) of vitamin K and over half the RDI of vitamin C.

Crazy for Cruciferous Coleslaw Recipe

Ingredients for 4 to 6 servings:

• 1/4 cup sunflower seeds 

• 1/4 cup raw pumpkin seeds

• 1/4 cup walnut pieces (omit for nut-free)

• one bag of Mann’s Power Blend® (mix of brussels sprouts, napa cabbage, kohlrabi, broccoli, carrots, and kale) 

• one bag of Mann’s Rainbow Salad (mix of broccoli, carrots, red cabbage, kohlrabi and cauliflower)

• 1 cup mixed citrus (diced Cara Cara oranges, navel oranges, and pink grapefruit), divided (optional)

• 2 Tbsp shelled hemp seeds, divided

• 5 to 6 Tbsp Asian Tahini Ginger Salad Dressing (recipe below), plus additional for serving

• optional toppings (all here): 1/2 cup microgreens, 2 Tbsp vegan “smoky cheeze” coconut chips, 1/4 cup spicy roasted chickpeas (recipe OTB), diced avocado, a squeeze of lime, or toppings of choice

Directions:

1. Preheat the oven to 350F and line a baking sheet with parchment.

2. Spread sunflower seeds, pumpkin seeds, and walnuts in a single layer on baking sheet and roast for 5 to 10 minutes, shaking a few times so they brown evenly.  Remove from the oven and allow to cool.

3. Put Mann’s Power Blend® and Mann’s Rainbow Salad in a large bowl. Add half of the diced citrus, sunflower seeds, pumpkin seeds, walnuts, and hemp seeds.

4. Drizzle dressing over salad and toss well to combine.  Top with the remaining sunflower seeds, pumpkin seeds, walnuts, hemp seeds, and citrus.  

Enjoy immediately or refrigerate for several hours to allow the flavours to meld.  Serve with your choice of toppings and additional dressing as desired. Leftovers can be stored in an airtight container for 3 to 4 days.

Asian Tahini Ginger Salad Dressing

This simple vinaigrette has the perfect combo of sweet and tangy. 

Ingredients for approximately 1 1/2 cups salad dressing:

• 1/2 cup tahini

• 1/4 cup coconut aminos (or substitute reduced-sodium soy sauce)

• 3 Tbsp freshly-squeezed lime juice

• 2 Tbsp rice vinegar

• 2 Tbsp grated fresh ginger

• 2 Tbsp water, plus additional for desired consistency

• 1 clove garlic, minced

• 1 Tbsp pure maple syrup, or sweetener of choice, adjusted to taste

• 1 tsp sea salt

• 1/4 tsp black pepper

Directions:  Put all of the ingredients into a blender container and blend until smooth.  Adjust seasoning, lime juice, ginger, and maple syrup to taste. Pour into a small bowl or mason jar. Leftover dressing can be stored in an airtight container in the fridge for up to two weeks.