Crunchier Coleslaw
by: ffadmin

Makes 8-10 servings

Crunchier Coleslaw
Recipe type: Salad
  • 2 Granny Smith apples, cored and seeded (leave skin on)
  • 3-4 large carrots, peeled
  • 1 medium jicama, peeled
  • 1 small daikon radish, peeled
  • ¼ cup chopped green onions
  • ¼ cup fresh chopped cilantro
  • ¼ cup toasted unsalted pumpkin seeds
  • ¼ cup unsweetened organic coconut (optional)
  • Juice of ½ lime
  • ½ cup plain Greek yogurt
  • ⅓ cup Marvelous Mayonnaise
  • 1 tablespoon Dijon mustard
  • 1-2 teaspoons natural honey (optional)
  1. Using a food processor with a shredding disk, shred the apples, carrots, jicama and daikon radish.
  2. Place the veggies in a large bowl and toss with green onions, cilantro, pumpkin seeds, coconut (if using) and lime juice.
  3. In a small bowl, combine the yogurt, mayonnaise, mustard, and honey. (For a creamier consistency, use a blender or food processor.)
  4. Mix together veggies and dressing.
  5. Cover and refrigerate until serving time. (Mixed salad is best served the same day.)
  6. Dressing may be made up to 2 days ahead; keep separate, cover and refrigerate.

Make the Marvelous Mayonnaise using our Fat Flush-friendly recipe!

Submitted By: Charli S. (csoar), Forum Moderator Emeritus (7-10-06)

Charli’s Notes: Due to my thyroid issues, I can no longer have cabbage-based slaws. This version satisfies my cold-n-crunchy cravings! 1/4 cup unsweetened dried cranberries makes a nice addition. If you can’t find them, look for Eden’s apple juice sweetened cranberries in Whole Foods, natural food markets or online.

*Note: Remember to include ingredients when calculating daily intake allowances.

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