THREE SEASON RED CABBAGE SALAD
3 cups finely chopped red cabbage
1 medium orange or yellow bell pepper, seeded and diced
1 small Golden Delicious apple, cored and diced very small
1/2 cup finely chopped red radish (about 4 large)
1/2 medium red onion, finely chopped
1 Tbsp. lemon juice
1 tsp. salt
4 tsp. walnut oil or canola oil
1 1/2 cups canned kidney beans, rinsed and drained
3 to 4 ounces reduced-fat Jarlsberg or Alpine Lace cheese, shredded (optional)
2 Tbsp. chopped fresh mint leaves, for garnish
In a large bowl, combine the cabbage, bell pepper, apple, radish and onion. Using a fork, mix to combine.
In a small bowl, whisk together lemon juice, salt and oil.
Add beans to the salad. Drizzle dressing over it. With a fork, mix gently until the salad is well coated. Cover and refrigerate 4 hours to overnight.
Before serving, add cheese, if using. Garnish with mint.
Makes 6 servings
Adapted from source: Dana Jacobi, the American Institute for Cancer Research
3 cups finely chopped red cabbage
1 medium orange or yellow bell pepper, seeded and diced
1 small Golden Delicious apple, cored and diced very small
1/2 cup finely chopped red radish (about 4 large)
1/2 medium red onion, finely chopped
1 Tbsp. lemon juice
1 tsp. salt
4 tsp. walnut oil or canola oil
1 1/2 cups canned kidney beans, rinsed and drained
3 to 4 ounces reduced-fat Jarlsberg or Alpine Lace cheese, shredded (optional)
2 Tbsp. chopped fresh mint leaves, for garnish
In a large bowl, combine the cabbage, bell pepper, apple, radish and onion. Using a fork, mix to combine.
In a small bowl, whisk together lemon juice, salt and oil.
Add beans to the salad. Drizzle dressing over it. With a fork, mix gently until the salad is well coated. Cover and refrigerate 4 hours to overnight.
Before serving, add cheese, if using. Garnish with mint.
Makes 6 servings
Adapted from source: Dana Jacobi, the American Institute for Cancer Research
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