Sunday, April 06, 2008
Recipes
Adapted from Delicious Living recipes, www.deliciouslivingmag.com
A fantastic alternative to mayonnaise-based slaws, this colorful side dish is full of vitamins, fiber, and heart-healthy unsaturated fat. Serve cold or at room temperature.
Serves 8
1/2 cup dried cranberries
1/2 cup fresh orange juice, divided
1 Granny Smith apple, unpeeled, cored, and shredded
1 pound carrots (about 4 large), peeled and shredded
1/2 small red onion, thinly sliced
3 tablespoons chopped fresh cilantro
1/2 cup NOW Raw Pumpkin Seeds* (item #7025), toasted
3 tablespoons NOW Extra-Virgin Olive Oil* (item #1830)
Freshly ground black pepper
1. In a small bowl, combine dried cranberries with 1/4 cup orange juice; set aside.
2. In a dry skillet, over medium heat, toast the pumpkin seeds by tossing lightly until they turn golden brown. Be careful. They burn easily. Remove from skillet when toasted.
3. In a large bowl, toss apple with remaining 1/4 cup orange juice. Mix in carrots, red onion, cilantro, and pumpkin seeds.
4. Drain cranberries, reserving juice. Add cranberries to apple-carrot mixture.
5. Whisk together reserved orange juice and olive oil. Pour dressing over slaw. Toss well to combine, and season to taste with black pepper.