Here's an easy recipe for my rainbow slaw. It's refreshing, vegan and full of vitamins. My parents raved about this recipe. It's a simple crowd pleaser and perfect for lunch or dinner. You can have it as a side dish or serve it as a main course (I think I'll serve this with baked fish or roasted chicken next time). You can eat this right away, but it tastes even better after refrigerating and marinating in the dressing for about an hour. I served mine with red quinoa and avocado. Add walnuts or hazelnuts for an extra crunch. Lastly, I make my dressing to taste, so please feel free to add more or less of the dressing to the final product and make it to your liking. Enjoy!
Ingredients 4 carrots, thinly peeled w/ a vegetable peeler for "ribbons" 1/3 piece red onion, thinly sliced 1 red apple, small dice/cubed 1 half of yellow pepper, small dice/cubed 1 half of green pepper, small dice/cubed Handful of cilantro with stems, chopped
Dressing 1/4 cup apple cider vinegar 1/2 cup Olive Oil Salt and pepper to taste 1/2 tsp Coriander 1 clove garlic, finely chopped Juice of 1 small lemon
Instructions Combine all fruits and vegetables into a large bowl. In a separate bowl, whisk together the ingredients for the dressing until combined. Gradually add dressing to the salad, gently toss it, and taste, adjusting flavors as needed. You can add as little or as much of an ingredient as you please, but this is how I like mine. This is delicious served immediately, but even better when refrigerated for an hour or overnight in a covered bowl.