Spring is coming and that has me thinking about summer salads!
Last year, I mastered my recipe for a healthy broccoli salad, so this year I wanted to try something different. It was my refrigerator full of carrots that inspired the development of this fresh slaw creation. I began adding ingredients that would contribute vibrant colors while providing a variety of flavors and textures. And, of course it had to be nutritious.
This colorful blend of beets, carrots and zucchini, mixed with the sweetness of the strawberries, creates a combination of produce that screams summertime. The addition of pistachios and red pepper flakes adds just enough crunch and heat to balance the flavor of the tangy vinaigrette dressing.
This summer vegetable slaw makes a great alternative to a traditional carrot salad or other slaw you might find at a picnic. Or, pair it with 3-4 ounces of a lean protein to make a balanced meal.
Here’s what you need:
Rainbow Vegetable Slaw Salad
- 3 Large Carrots, Julienned with Peeler to make ~1 1/4 cup
- 3 Medium Beets, Julienned with Peeler to make ~1 cup
- 1 Large Zucchini, Julienned with Peeler to make ~1 ½ cups
- 1 cup Strawberries Chopped
- 3 Green Onions (sliced)
- 1/4 cup Roasted Pistachios (crushed)
- 1/4 tsp Crushed Red Pepper (dry)
- 1 tsbp Oil Dressing
- 3 tbsp Apple Cider Vinegar Dressing
- 1 tbsp Sugar Dressing
- 1/8 tsp Salt Dressing
- Peel the beets and use a julienne slicer to slice. Transfer to a microwave safe dish with 2 tbsp. of water and cook until soft but firm, ~20 minutes. Stir occasionally. Let cool.Slice the green onion (~3 tbsp) and chop the strawberries. If using whole pistachios, put then in a plastic bag and use a utensil to crush.Add the julienne carrots, zucchini and beets together in a bowl. Add the green onion, strawberries, red pepper flakes and crushed pistachios. Mix. Set aside.To make the dressing, mix the oil, apple cider vinegar, sugar and salt together. Mix well. Pour over the salad.Transfer to the refrigerator and let marinade for ~2 hours before serving.Makes 6, 1-cup servings.
Count 1 Serving as: 1 CHO; 1 FAT; 0 PRO