Fourth of July is around the corner, and I’ve been in the kitchen whipping up some healthy alternatives to the usual side dishes you find at picnics and barbecues. My first offering is Buddha’s Coleslaw. The sauce has a gingery, asian twist that will leave you feeling lifted and light. There are no guilt ridden ingredients, so you can sidle up for seconds and thirds. That’s enough to leave me feeling blissful and enlightened right there friends. What’s more, it’s so easy to pull together, and the colors look beautiful on the table. File this baby away for your next potluck. You will rack up points on looks and taste, with very little effort.
2 cups shredded white cabbage
2 cups shredded red cabbage
2 cups shredded carrot
3 tablespoons apple cider vinegar
3 tablespoons wheat free Tamari or Nama Shoyu
1 tablespoon agave
1-2 inch piece of ginger sliced
3 cloves of garlic minced
1 cup good quality olive oil (but not virgin. regular will do nicely)
1. In a large bowl, toss the vegetables together to mix thoroughly.
2. Using a blender, combine the vinegar, tamari, agave, ginger, and garlic for a minute. While the blender is running, slowly and gradually add the the olive oil and blend until it becomes a creamy consistency.
3. Pour the dressing over the salad, toss well to coat evenly, and serve.
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