We're back with another powerfully healthy slaw recipe, the 2nd in our series with the amazing Jill Greenwood!
Purple is a power colour in nature, with studies revealing that purple foods tend to be higher in anthocyanin, a powerful antioxidant.
See below for this easy way to sneak those extra vitamins into your diet:
1 small or ½ larger red cabbage, core removed and chopped into large chunks
150 g purple sprouting broccoli
100 g purple kale sprouts
1 small handful of green beans, topped and tailed
1 small handful of purple mangetout
2–3 tablespoons balsamic vinegar
3–4 tablespoons olive oil
1. Place the central chopping attachment into the main bowl of the food processor and add in the chunks of red cabbage. Pulse until chopped evenly. Tip into a waiting bowl.
2. Add in the broccoli and kale sprouts and repeat (they tend to be slightly more robust veg, so they may take a little longer to chop). Add to the mix.
3. Repeat with the beans and mangetout.
4. Place the vinegar, olive oil and a sprinkle of sea salt and sumac into a jam jar. Replace the lid and shake vigorously.
5. Pour the dressing over the slaw and mix well.
Morph Your Slaw
Stir-fried Purple Power with Bean Sprouts
1. Heat a little oil (I use coconut oil) in a pan or wok over a medium heat and add in a handful of washed, fresh bean sprouts. Stir to coat in the oil.
2. Add in any slaw and mix into the bean sprouts. Cook for 2–3 minutes, or until heated through.
3. Sprinkle over some dried chilli flakes and serve
with a piece of cooked, flaked salmon.
1. A piece of grilled salmon and a few blackberries makes this into an Instagram-worthy slaw.
‘SuperSlaw: Blitz Your Way to 5 A Day by Jill Greenwood (Ebury Press, £12.99), Photography by Lara Messer’
The recipe in this article was provide by author & personal trainer, Jill Greenwood. Follow her on Instagram @jillgreenwood.