Recipe

Rainbow Salad

Name: Rainbow Salad
Yield: 12
Ingredients: 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 tbsp. lemon juice; 1/2 cup tofu mayo or other dairy- and egg-free mayonnaise substitute; 1/3 cup apple juice concentrate

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

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 tbsp. 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.

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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