Rainbow Slaw Food

SWEET & SOUR RAINBOW SLAW

Steps:

• Put all the vegetables in a large bowl of iced water and leave in the fridge for 1 hr to crisp up. Drain well and pat dry on a tea towel, then tip into a large serving bowl.
• To make the dressing, whisk all the ingredients together with a large pinch of salt until the sugar has dissolved. Pour over the vegetables, toss well and chill until ready to serve.

RAINBOW CHARD SLAW

Steps:

• 1. Combine chard, cabbage, carrot, and nuts in a large bowl.
• 2. In a small mixing bowl, combine oil, vinegar, Vegenaise, allspice, cinnamon, nutmeg, oregano, basil, pepper, salt, and sweetener. Whisk until mixture is blended well.
• 3. Toss with salad mix.
• 4. Allow salad to refrigerate for 30 minutes prior to serving, if possible, so flavors can marry. (This salad actually tastes better the following day, after the flavors marry and the chard has a chance to absorb some of the dressing.)
• 5. Top with hemp seeds and dried blueberries.

NEELY'S RAINBOW SLAW

Steps:

• In a medium bowl, whisk together the mayonnaise, mustard, cayenne, sugar, celery seed, apple cider vinegar, and salt and black pepper, to taste, until thoroughly combined. Reserve.
• Using a large holed grater attachment for a food processor, grate the cabbage, carrots, red onion, sweet potato, and apples. Remove to a large serving bowl and toss with the reserved dressing. Cover with plastic wrap and refrigerate for at least 2 hours.

MOLLIE KATZEN'S RAINBOW-RAISIN COLE SLAW

Steps:

• Combine the vegetables & raisins in a large bowl.
• In a second container, combine the mayo, yogurt, honey, vinegar & salt. USe a fork or a small whisk to mix until uniform (''until you don't see the honey anymore'').
• Pour the dressing onto the salad & mix well -- and then eat!

RAINBOW COLE SLAW

Steps:

• Slice cabbage into thin strips. Grate carrot on largest holes of box grater.
• Combine cabbage, carrot and salt in large colander set over bowl. Refrigerate 1 1/2 hours. Rinse off salt under cold water. Pat dry.
• Put mustard seeds, oil and chili flakes in small skillet; cover and cook over medium-high heat 1 minute, or until seeds start to pop, shaking constantly.
• Remove from heat and continue shaking pan until popping subsides. Cool in bowl.
• Whisk in vinegar, sugar and mustard. Season to taste with salt and pepper.
• Combine cabbage, carrot and bell peppers in large bowl. Add dressing, and toss to coat. Adjust seasonings.
• Serve immediately, or store up to 1 day in refrigerator.