Recipe

Rainbow Salad

Name: Rainbow Salad
Yield: 12
Ingredients: shredded green cabbage (2 cups); shredded red cabbage (2 cups); carrots, grated or julienned (2); celery stalks, thinly sliced (2); green onions, sliced (3); apple, finely chopped or julienned (1); lemon juice (1 tbsp.); tofu mayo or other dairy- and egg-free mayonnaise substitute (1/2 cup); apple juice concentrate (1/3 cup)

12 servings

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

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

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1 About Recipe
2 Ingredients
3 Directions
4 Nutrition Facts

About the Recipe

39 Calories · 1.3 g Protein · 1.3 g Fiber
Lunch · Dinner

This colorful and flavorful salad is loaded with vitamin C, beta-carotene, and other disease-fighting antioxidants.

Ingredients

Makes 12 Servings

shredded green cabbage (2 cups)

shredded red cabbage (2 cups)

carrots, grated or julienned (2)

celery stalks, thinly sliced (2)

green onions, sliced (3)

apple, finely chopped or julienned (1)

lemon juice (1 tbsp.)

tofu mayo or other dairy- and egg-free mayonnaise substitute (1/2 cup)

apple juice concentrate (1/3 cup)

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.

Nutrition Facts

Per 1/2-cup serving

Calories: 39
Protein: 1.3 g
Carbohydrate: 8.4 g
Sugar: 5.9 g
Fat: 0.4 g
Calories from fat: 9.2%
Fiber: 1.3 g
Sodium: 87 mg

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