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Roasted Sesame Winter Slaw

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Roasted Sesame Winter Slaw

Prep this one ahead and keep on hand for a quick, nutrient-filled snack!

Winter is a trying time for our waistlines- the holidays bring a LOT of cheer in the form of powdered sugar, comfort foods and ‘just one more cookie’. A key to staying on track and making sure you’re still getting your nutrients is to plan, plan plan. Take an hour every Sunday to prep and store a few quick foods for the week. This will set you up for success and keep your motor running. You’ll thank yourself come Wednesday! And don’t forget- progress not perfection. Enjoy the love, the food and the warmth this holiday season and be grateful for it all.

Roasted Sesame Winter Slaw

This protein and calcium rich dish can keep for several days in the fridge, and is great cold! It’s a good cold-season answer to the Pacific Rim Salad I gave you this summer. And because cabbage stimulates the immune system, has the ability to kill bacteria and viruses, and has a high vitamin C content, this is one vegetable that should be present at your table more often this winter!


(Pour dressing on only after the salad has been plated – this way you get some bites with lots of dressing and some without for the best balance and your veggies don’t get soggy).  


What You Need:


  • 2 cups each shredded Savoy cabbage, purple cabbage, kale
  • 2 cups shredded carrots
  • 2 scallions
  • 1 cup chopped flat leaf parsley
  • ½ cup chopped mint (optional)
  • ½ cup sesame seeds








Tahini Cream Dressing with Orange



Makes 1 cup

  • 2 Tbsp. olive oil
  • 3 Tbsp. lemon juice
  • 1 Tbsp. liquid honey (or agave, maple syrup)
  • 1/3 cup tahini
  • ½ cup water
  • a couple pinches of salt (depending on whether or not your tahini is already salted – season to taste)
  • zest of 1 organic orange (optional)







What You Do:


  1. Wash and shred the cabbage and kale as finely as possible (you can use a food processor attachment for this if you like). Place in a large bowl.
  2. Shred the carrots either with a food processor or on a box grater. Add to the cabbage.
  3. Finely slice the scallions into rings. Wash and chop the parsley.  Add to the bowl.
  4. Whisk dressing ingredients together. Add water to thin to desired consistency.
  5. Roast sesame seeds in a dry skillet until they begin to pop. Remove from heat immediately.  Pour over salad ingredients.
  6. Toss everything in the bowl together and serve. Garnish with extra parsley and sesame seeds.








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