04 Feb Gingered Apple Confetti Slaw
Coleslaw isn’t just for summer picnics and it doesn’t have to be a mere side. Dress it up for fall and make it a meal using a cruciferous blend in creamy yogurt dressing, topped with gingered apples, cranberries, pecans and 3 oz of chopped chicken.
In a small pan heat 1 tsp of oil.
Add chopped apples, ½ tsp finely grated ginger and 1 teaspoon Steviva.
Cook until apples well coated and soft.
Let cool, set aside.
In a medium bowl, mix in yogurt, soy milk, one teaspoon of Steviva, one Tablespoon of oil, the salt and the Sumac.
Add entire package of cruciferous greens blend and most of the gingered apples (save a couple Tbsp for garnish).
Mix until well coated.
Optional: Mix in sesame seeds for an added light crunch.
Top with the remaining gingered apples, cranberries and pecans, and mix in gently so the apples, cranberries and pecans dot the surface.
Divide into five portions and top each with 3 oz of chopped chicken.
Ingredients
Directions
In a small pan heat 1 tsp of oil.
Add chopped apples, ½ tsp finely grated ginger and 1 teaspoon Steviva.
Cook until apples well coated and soft.
Let cool, set aside.
In a medium bowl, mix in yogurt, soy milk, one teaspoon of Steviva, one Tablespoon of oil, the salt and the Sumac.
Add entire package of cruciferous greens blend and most of the gingered apples (save a couple Tbsp for garnish).
Mix until well coated.
Optional: Mix in sesame seeds for an added light crunch.
Top with the remaining gingered apples, cranberries and pecans, and mix in gently so the apples, cranberries and pecans dot the surface.
Divide into five portions and top each with 3 oz of chopped chicken.
