Monday, August 13, 2012


I was pleasantly surprised by this slaw/salad thing. I wanted something super healthy in order to detox from this past weeks yummy and unhealthy food binging....and how many klondike bars can you eat at the lake? Um...a lot. Anyway, this salad was fresh and earthy tasting. It got a spicy zip from the curly parsley and dressing. The pears give it a weird soft crunch that compliments the crunchier crunches of the cabbage and beets. I liked it. Weird. The rainbow color doesn't last long because the beets do stain everything so if you're going for presentation don't stir it up until the last minute. It also makes a ton so be prepared.
Since it is so healthy and full of ruffage make sure you keep the scented candles out!
Some of the shredded things.
All mixed up!
 mmmm healthy lunch.
Shredded Rainbow Salad
(From Everyday Food by Jamie Oliver)
2 raw beets, trimmed, scrubbed, and quartered
1/4 red cabbage, quartered
2 large carrots, scrubbed and trimmed
1/4 white cabbage, quartered
2 pears, stems removed and quartered
1 cup walnuts halves, roughly bashed (I omitted this)
2 handfuls fresh curly parsley
1 tablespoon mayonnaise
2 teaspoons mustard
3 tablespoons cider vinegar
6 tablespoons extra-virgin olive oil
Sea salt and pepper, to taste
Worcestershire sauce, to taste
Hot sauce, to taste
1. Put a coarse grater attachment into a food processor and push ingredients through in the following order (to stop the beets from staining everything): beets, red cabbage, carrots, white cabbage, and pears. If your food processor is small, do it in batches.
2. Turn vegetables out onto a platter so you get a pile of rainbow colors. Mix mayo, mustard, vinegar, oil, salt, pepper, worcestershire sauce and hot sauce.
3. Add walnuts and herbs and toss everything together until well mixed. Drizzle with dressing.

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