Rainbow Vegetable Slaw Salad
Author: Heather Mangieri, RDN
- 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.
- Recipe Makes: 6 cups
- Serving Size: 1 cup
- Servings Per Recipe: 6
- Nutrition Facts (per servings): 110 calories, 15 g carbohydrates, 3 g fiber, 3 g protein, 5 g fat, 0 g saturated fat,0 mg cholesterol, 120 mg sodium, 6% DV iron, 6% DV potassium, 2% DV calcium
- Meal Planning Servings: 1 CHO; 1 FAT; 0 PRO
