Eat the rainbow (and leave out the mayo!)! Lots to enjoy for all the senses, a colorful, crunchy, sweet and tart, crispy and chewy combination of fruits and vegetables. Studies have shown people who eat the deepest yellow and orange fruits and vegetables, notably carrots, had the lowest risk of developing cardiovascular disease.
- 1/4 cup unsweetened dried cranberries
- 1/4 cup very thinly sliced red onion
- 3 tablespoons freshly squeezed orange juice
- 1 tablespoon freshly squeezed lemon juice
- 8 ounces carrots, peeled and thinly sliced into 1/4-inch strips
- 1 Granny Smith apple, thinly sliced into 1/4-inch strips
- 1 cup red cabbage, thinly sliced or shredded
- 1 tablespoon chopped fresh mint
- 1/4 teaspoon sea salt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon slivered almonds, toasted
- Put the cranberries, onion 1 tablespoon of the orange juice, and the lemon juice in a small bowl and stir to combine. Let sit for a few minutes to allow the juices to penetrate the cranberries and onion.
- Put the carrots, apple, mint, salt, cranberry mixture, and remaining 2 tablespoons of orange juice, and salt in a large bowl and toss gently to combine. Drizzle with the olive oil and toss again. Scatter the almonds over the top.
- Add 1/3 cup fresh or frozen shelled edamame, spritzed with lemon juice and a pinch of sea salt, or add 1 cup of finely shredded cabbage. Substitute scallion for the red onion.
Source: FoodShare South Carolina Culinary Medicine Teaching Kitchen