Green to orange and red. Autumn is here and that means carrots, apples and cruciferous vegetables are in season. Eating seasonally has all sorts of benefits. You’re choosing foods at their ripest – meaning their nutritionally at its best, and are fresh. They’re in abundance, and from simple economics of supply and cost, the cost of vegetables and fruits in season often are lower than their counterparts. It also means contributing to less carbon footprint (if you’re interested about nutrition and sustainability, checkout a post about plant-based nutrition), in other words, you’re eating healthy for yourself, your wallet, and for the planet! So grate your way to greatness and give this slaw a try.
Apple Brussel Sprout Carrot Slaw
Makes 3 Servings.
Preparation Time: 5 minutes.
- 3 Carrots, grated
- 6 Brussel sprouts, thinly sliced
- 1 Apple, thinly chopped
- 3 Tbsp Raisins
- 3 Tbsp Almonds, chopped
- Drizzle of Yogurt Honey Mustard Dressing to taste
- Toss carrots, brussel sprouts an apple in a bowl and set aside.
- Throw raisins into the salad mix.
- Coarsely chop almonds to top the salad with a drizzle of dressing.
Calories: 160 kcal
Fat: 4 g
Carbohydrates: 31 g
Fiber: 5 g
(Net Carbohydrate: 26 g)
Protein: 4 g
A source of:
And Provides 2.5 servings of Vegetables