Vegan Recipe: Rainbow Salad

rainbow salad

The cabbage in this recipe contains a group of cancer-fighting compounds called indoles, which can help fight breast cancer.

Ingredients, Makes 12 1/2-cup servings

2 cups shredded green cabbage
2 cups shredded red cabbage
2 carrots, grated or julienned
2 celery stalks, thinly sliced
3 green onions, sliced
1 apple, finely chopped or julienned
1 tablespoon lemon juice
1/2 cup tofu mayo or other dairy- and egg-free mayonnaise substitute
1/3 cup apple juice concentrate

Directions

Combine cabbage, carrots, celery, and green onions in a salad bowl.

In a separate bowl, toss apple with lemon juice. Add to salad.

Add tofu mayo or another dairy- and egg-free mayonnaise substitute and apple juice concentrate and mix well. If possible, chill before serving.

Source: Healthy Eating for Life for Children by Amy Lanou, PhD; recipe by Jennifer Raymond, MS, RD

Per serving: Calories: 43; Fat: 0.4 g; Saturated Fat: 0.1 g; Calories from Fat: 2%; Cholesterol: 0 mg; Protein: 1.1 g; Carbohydrate: 9.6 g; Sugar: 6.8 g; Fiber: 1.5 g; Sodium: 87 mg; Calcium: 23 mg; Iron: 0.44 mg; Vitamin C: 14 mg; Beta-Carotene: 1020 mcg; Vitamin E: 0.18 mg

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.

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