A Lighter Take On Slaw

This Thanksgiving, offset your sweet potatoes and stuffing with a healthier side.

Online Jewish Week Columnist
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Thanksgiving is certainly a holiday of indulgence, and Chanukah is a festival filled with oil and fried foods. It can't hurt to try something just a little bit healthier on your table this year. So nestled among your marshmallow-topped sweet potatoes, your green bean casserole and sausage stuffing, why not try a lighter take on coleslaw?

Foregoing the traditional mayonnaise makes this slaw healthier and lighter, and red pepper and sunflower seeds add a nice extra crunch and color. To keep the sunflower seeds crunchy, add them at the end or wait until you dress it to combine.

2 cups shredded cabbage or coleslaw mix
1 red pepper
2 stalks green onion
1/2 cup dried cranberries, roughly chopped
1/4 cup toasted shelled sunflower seeds
1/4 cup olive oil
1/4 cup apple cider vinegar
2 tablespoons honey
2 tablespoons soy sauce
Recipe Steps: 
Slice the pepper into thin strips and cut the strips into thirds. Slice the onion thinly. Mix together the cabbage, pepper,onion, cranberries and sunflower seeds.
Mix together the oil, vinegar, honey and soy sauce in a separate container. Season to taste with salt and pepper.
Dress the salad right before serving.

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