Rainbow Slaw with Spiced Pecans
  • 1/2(12 oz) small head purple cabbage , grated to yield about 2 cups
  • 1teaspoon rice bran oil
  • 3cups baby spinach leaves, finely sliced
  • 3 scallions, thinly sliced on the diagonal
  • 1/2 Asian pear, diced small
  • 1tablespoon rice bran oil
  • 1 1/4 cup pecans
  • 1/2tablespoon ground cumin
  • 1/8teaspoon cayenne pepper, or to taste
  • 2teaspoon coconut sugar or natural cane sugar
  • 1/4cup cashews, soaked overnight, rinsed and drained
  • 1 1/2 tablespoon rice bran oil
  • 1teaspoon honey
  • 2teaspoons fresh lime juice
  • 1tablespoon water
  1. Place cabbage in a medium bowl and drizzle lightly with 1 teaspoon rice bran oil and sea salt to taste. Massage with hands. Set aside.
  2. Make spiced nuts: Heat 1 tablespoon rice bran oil in a small skillet over medium heat. Add pecans and cook for 1–2 minutes, until golden and fragrant, stirring almost constantly. Sprinkle with cumin, cayenne, and sugar, plus sea salt, and black pepper to taste; toss to coat, and cook for a few seconds longer. Spread in a single layer on a plate. When cool, chop finely.
  3. Make dressing: In a blender or food processor, combine cashews, oil, honey, lime juice, and water. Purée, gradually increasing speed until dressing is very creamy, scraping down sides as needed.
  4. Add spinach and scallions to cabbage; toss. Add just enough dressing to lightly coat ingredients, and mix well. Gently fold in Asian pears. Top with pecans and serve.
Recipe Notes
Nutrition Facts
Rainbow Slaw with Spiced Pecans
Amount Per Serving
Calories 263 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 3g 15%
Polyunsaturated Fat 6g
Monounsaturated Fat 9g
Sodium 64mg 3%
Total Carbohydrates 23g 8%
Dietary Fiber 6g 24%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 263 cal, 18g fat (9g mono, 6g poly, 3g sat), 0mg chol, 5g protein, 23g carb, 6g fiber, 64mg sodium