Red Cabbage, Carrot, and Apricot Salad – Recipe
Sweet, refreshing, and filled with autumn color, this vibrant salad gives us the cancer-fighting properties of cruciferous cabbage and plenty of healthy fiber, with real appeal for the eye and the taste-buds, as well.
An all-around healthy salad that will please the whole family.
1/2 small head red cabbage
3 to 4 medium or 2 large carrots
1/2 cup dried apricots, sliced
Juice of 1/2 lemon
1/2 cup low-fat vanilla yogurt
1. Grate the cabbage and carrots with a coarse grating attachment in a food processor or slice the cabbage into short thin threads by hand and grate the carrots with a hand grater, or, if you prefer, slice them into thin rounds.
2. Combine the cabbage and carrots in a serving bowl with the remaining ingredients and mix well. Let the salad stand, covered, for about 30 minutes before serving.
Adapted from The Vegetarian 5-Ingredient Gourmet, by Nava Atlas (Broadway Books, 2001). Copyright (c) 2001 by Nava Atlas. Reprinted by permission of the author.
Adapted from The Vegetarian 5-Ingredient Gourmet, by Nava Atlas (Broadway Books, 2001).