|For a great Meatless Monday dinner, make a batch of No-Crust Mini Quiches|
and serve them up with some Kale and Red Cabbage Slaw!
Thursday, February 11, 2016
Recipe from Martha Stewart
Husband-Tested in Alice’s Kitchen
This tangy kale and cabbage slaw gets ample protein and healthy fats from a trio of seeds: sunflower, pumpkin and hemp. The last tops the list of nuts and seeds as a sore of high-quality (complete) protein. Hemp seeds are available whole or hulled and either type can be used in this recipe. You can also try adding broccoli or cauliflower and maybe some golden raisins.
1 Tablespoon Dijon mustard
1 teaspoon apple cider vinegar
1-2 Tablespoons extra virgin olive oil
Kosher salt, to taste
Freshly ground pepper, to taste
3 cups mixed finely shredded kale and red cabbage
1 carrot, shredded
¼ cup fresh flat-leaf parsley leaves, minced or left whole
2 Tablespoons diced red onion or shallots
2 Tablespoons hulled sunflower seeds
2 Tablespoons pepitas (pumpkin seeds) hulled
2 Tablespoons hemp seeds
In a small bowl, whisk together the dressing ingredients. Set aside. In a large bowl, combine the slaw ingredients. Drizzle with the dressing. Toss to coat.
Per serving: 111 calories, 7 grams fat (1 gram saturated fat), 0 mg. cholesterol, 9.55 grams carbohydrates, 5 grams protein, 3 grams fiber