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Rainbow Salad

Makes 12 1/2-cup servings

Cabbage and carrots team up to make a beautiful and delicious salad.

2 cups shredded green cabbage
2 cups shredded red cabbage
2 carrots, grated or julienned
2 celery stalks, thinly sliced
3 green onions, sliced
1 apple, finely chopped or julienned
1 tablespoon lemon juice
1/2 cup Tofu Mayo or other dairy- and egg-free mayonnaise substitute
1/3 cup apple juice concentrate

Combine cabbage, carrots, celery, and green onions in a salad bowl. In a separate bowl, toss apple with lemon juice. Add to salad. Add Tofu Mayo other dairy- and egg-free mayonnaise substitute and apple juice concentrate and mix well. If possible, chill before serving.

Per 1/2-cup serving

  • Calories: 39
  • Fat: 0.4 g
  • Saturated Fat: 0.1 g
  • Calories from Fat: 9.2%
  • Cholesterol: 0 mg
  • Protein: 1.3 g
  • Carbohydrates: 8.4 g
  • Sugar: 5.9 g
  • Fiber: 1.3 g
  • Sodium: 87 mg
  • Calcium: 25 mg
  • Iron: 0.5 mg
  • Vitamin C: 13.1 mg
  • Beta Carotene: 975 mcg
  • Vitamin E: 0.2 mg

Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.