Monday, May 30, 2011

Tangy Crunchy Purple Slaw!

It’s Memorial Day - Which we all know is the unofficial start of BBQ Season!
It’s the beginning of summer, and while most of us have dreamt all winter long about long summer nights and celebrating with friends and family, I know you’ve also spent this winter exercising and counting calories. Party food can be intimidating and make us feel like we’ve undone all our hard work in one afternoon, so don’t shy away - Step up to the plate with my Purple Crunchy Tangy Slaw!
This is a quick and easy Purple Cabbage Slaw which calls for four simple ingredients.
1 - Small head of purple cabbage
1/4 cup of dry toasted slivered almonds
6 garlic stuffed green olives - sliced in rounds
Your favorite Balsamic Vinaigrette or Italian dressing. I use “Trader Giotto’s Balsamic Vinaigrette” from Trader Joe’s.
Slice your cabbage lengthwise into 1/4 inch strips discarding the thick tough hull toward the bottom of the cabbage. Toss in a bowl with the slivered almonds and olive rounds and dress to taste with the balsamic vinaigrette - enough to cover the salad, but not enough to pool at the bottom of the bowl.
This is a delicious and healthy low calorie side dish - the fiber in the cabbage will fill you up and the healthy fats in the olives and almonds will satiate your hunger - Enjoy the taste of the BBQ, and know you’re filling up without breaking your diet!
note: You can also alter this to individual servings and eat throughout the week by preparing your cabbage in advance and keeping it in an airtight container. When you’re ready to eat, take a serving of cabbage, about a half cup, sprinkle it with a pinch of sliced almonds and one sliced olive. Dress with a tablespoon of salad dressing and enjoy!