POWER KRAUT
Super Immunity Foods
by Frances Sheridan Goulart
Balsamic vinegar replaces the kraut-fermenting process in this six-vegetable slaw.
Yield: 4 servings
Preparation Time: 15 minutes
INGREDIENTS
• 2 cups of shredded red cabbage or radicchio
• 1 cup shredded green cabbage or bok choy
• 1 large carrot, grated or shredded
• 1 red bell pepper, sliced
• 2 green onions, sliced
• 1/2 bunch fresh parsley, chopped
• 1/4 cup balsamic vinegar
• 3 tablespoons water
• 1 tablespoon flaxseed oil or extra-virgin olive oil
• 1/2 teaspoon red pepper flakes
• 1 teaspoon caraway seeds
• 1/2 teaspoon low-sodium soy sauce, tamari, or liquid aminos such as Bragg's
DIRECTIONS
Combine all the vegetables, and toss with the remaining ingredients.
Allow flavors to mingle and develop for at least one hour.
Serve cold or at room temperature.
VARIATIONS
> Substitute slivers of seeded tomato for the red bell pepper.
> Add slivered or shredded turnip or fennel bulb.
> Substitute shredded or chopped celery for carrot.
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