Is it possible to O.D. on Anitoxidants??? cause I might have a problem with this slaw! This amazingly refreshing, tangy, crunchy Purple cabbage and beet slaw recipe yields 12 cups... and i finished it (all by myself!!!) in 4 days!!! and still, i live ;)
thankfully this slaw is only 57 calories per 1 whole cup, phew!

Purple foods contain anthocyanins, which are health-promoting chemicals that help protect cells and heal your body. Research suggests they play active roles in promoting eye and heart health, decreasing cancer cell proliferation and more; betalain, a specific antioxidant found in beets is also anti inflammatory.
food is medicine :)

difficulty level: easy

prep/cook time: 7 minutes

equipment needed: you can make this with a knife, but that will probably triple the prep time, i highly suggest using a counter top spiralizer for the beets & a vegetable slicer mandolin for the cabbage and onion

what you need:

for the veggies:

  • 1 medium beet peeled and spiralized, then cut the beet "noodles" into smaller pieces with a few knife cuts
  • 1 medium/small head of purple cabbage sliced thinly on a mandolin, avoiding the core; slice thinner then 1/8th of an inch, thinnest setting available
  • 1/6th of a red onion super thinly sliced on the lowest setting of a mandolin.

for the dressing:

  • 4 tbsp red wine vinegar
  • 1 tsp stevia
  • 1 1/2 tbsp extra virgin olive oil
  • 3 tbsp miso paste; shiro miso found in health food stores or on Amazon
  • 1 tbsp tahini
  • 2 tbsp water
  • a touch of black pepper
  • 1/8 tsp garlic powder

what to do:

  • place all veggies in a very large Tupperware, mix them well
  • mix all dressing ingredients in a large mason jar or tall glass, whisk thoroughly with a fork until no clumps are visible and the dressing is smooth
  • add 1/3 of the dressing to the veggies, use two large spoons or forks to toss the veggies around, mixing well, add 1/3 more of the dressing, mix again, repeat with remaining 1/3.

this is such an easy recipe, if you are serving to health nuts awesome, but if you are serving this to a more picky crowd, don't mention the beets, just say purple slaw ;)
this is great by itself, added to lunches, or added to sandwiches or wraps for an awesome tangy delicious crunch. I served it here topped with roasted crispy garbanzo (recipe coming up), drizzled some basil oil, and hand picked mint leaves.
fresh herbs like mint or cilantro add an incredible fresh flavor, i recommend adding them only as you serve as they are too delicate to retain their flavor otherwise.
this slaw just gets better as the dressing lightly pickles the veggies.
for "normal" people this can last the whole week... veggie freaks however (a.k.a. me) are a different story ;)