Do you ever have one of those days when you’re out grocery shopping at a health food store like a Whole Foods or Sprouts Farmer’s Market and you load your cart with all sorts of greens and colorful fruits and veggies beacuse, well…you really want to stick to the 5 servings of fruits and veggies a day, like um..you are supposed to. You plan all these menus in your head for the week and you leave the store almost an inch taller and a pound lighter, imagining all the inches lost with the healthy menu you have planned for the family:) Until you realize that it was all in your head…the week has gone by, the fruits are getting mealy and the veggies are shriveled, and your menu well, is still in your head.
Unless, of course, you have foodie friends, like mine who go the extra mile of sharing their favorite recipes which inspire you to actually bring those menus to life. Thanks, Aparna L, for sharing this very colorful and scrumptious recipe of yours, which truly inspired me not to just visit Whole Foods but draft an entire week’s menu of leafy greens and colorful fruits. This was a part of Monday’s (today’s) dinner but I hope to stick to this planning for the rest of the week too.
Ingredients
1/4 purple cabbage shredded
1/4 green cabbage shredded
1 carrot, shredded
1/2 small de- seeded red capsicum, chopped into fine long shreds
1/2 small de-seeded green capsicum, fine long shreds
1 green apple, chopped into long 1 inch long pieces, with skin intact
2 medium sized Persimmons (optional)
1/4 cup dry roasted peanuts (crushed after roasting), add extra if you like the crunch
Dressing
1/4 cup Orange juice
salt, to taste
1/4 tsp white pepper
1/2 tsp sugar
1/2 – 1 tsp red pepper flakes
Method
Mix all the shredded vegetables in a salad bowl. Mix the ingredients for the dressing with the salt, pepper and red pepper flakes. Add this to the vegetables just before serving. Enjoy the crunchy, tangy, slightly spicy, slightly sweet salad!