Our third and final approach to building a salad is based around the shredded coleslaw idea. But because we’re bringing in a greater variety of colored veggies, I like to call this approach Rainbow Slaw.
I use the shred cone on my Saladmaster unit to shred all the veggies slaw-style. But you could also use several other shredding tools or, if convenience is paramount, look for many of the following ingredients in prepackaged, shredded “coleslaw” blends.
(All of the following should be shredded and mixed together)
- 1/2 a head of regular cabbage
- 1/2 a head of purple cabbage
- Several broccoli crowns
- 2 or 3 beet roots (shredded canned beets should be a last resort)
- 1 or 2 yellow squash
- 2 carrots
You can build an entire meal around Rainbow Slaw by adding a half or full can of garbanzo and/or kidney beans. But I prefer it as a large side to a protein-rich feature like Gardenburger Riblets, Tofurkey sausage or a Boca patty.
Remember, with any of these three salad concepts we discussed, you simply can’t eat too much salad. Try to enjoy at least one of these varieties everyday. Just avoid the temptation to drench your salads in oil-based dressings.