Add a little blue to your cole slaw.
I owe you (and myself) some simple raw food recipes.
In the 30 days before the wedding/graduation weekend, I wanted to share 30 raw food recipes and meals. But in those last couple of weeks, I basically stuck to what was fast and required very little thought–lots of green juices.
Well, the big family events are behind us, so I’m back to work.
Apple-Blueberry Cole Slaw
Serves: 4
WHAT YOU NEED
1 medium green cabbage, shredded
3 tablespoons extra-virgin olive oil
Juice of 2 medium limes (or lemons)
Sea salt to taste
2 medium carrots, peeled and shredded or grated
3 medium apples, cored and diced (I used Fuji.)
1 cup golden raisins (optional)
1 pint blueberries (about 2 cups)
WHAT TO DO
In a large bowl, toss the cabbage with the olive oil, lime juice, and sea salt. Use your hands to massage the cabbage, softening it.
Add the carrots, apples, and golden raisins, and toss well. Gently toss in the blueberries.
Refrigerate the slaw for a few hours or overnight to allow the flavors to meld.
Live the difference!
