crunchy vegetable slaw

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I didn’t like the green bean casserole recipe I tried in the Carb Conscious Vegetarian cookbook. Why blanche the green beans to set the bright green color then bake the heck out of it for 50 minutes until the poor things are mushy and olive drab? Sam, my nurse practitioner at Columbia Health, recommended the books of Robin Robertson because I told him I like to cook and eat healthy meals. I also love to try out new cookbooks. This recipe is one I adapted from  Carb Conscious. I liked it. It was slightly pungent because of the raw broccoli and cabbage, and I loved the sweet crisp taste of the bell pepper in it. The dressing was bland so I dressed it up with some red pepper flakes, and it was slightly sour, so I added a little stevia.

Crunchy vegetable slaw

2 cups peeled, shredded broccoli stems (about 3 medium stems)
2 cups shredded red cabbage (about 1/4 of a large head)
1 large yellow bell pepper, cut into thin slivers
2 tablespoons finely chopped fresh cilantro (or flat leaf parsley)
1/4 cup extra virgin olive oil
2 tablespoons fresh lime juice (or lemon juice), (juice of 1 large lime)
red pepper flakes to taste
salt and pepper to taste (celery salt in the original recipe)
1/2 packet of stevia, about 1/4 teaspoon, optional

Shred the broccoli stems in a food processor.

In a large bowl, combine the broccoli, cabbage, pepper, and cilantro. In a small bowl, combine the olive oil, lime juice, red pepper flakes, salt and pepper, and stevia, if using.  Pour olive oil mixture over the broccoli mixture. Toss. Adjust seasoning if necessary.

Serves 4

Per serving: 169 calories, 14g fat, 3g protein, 9g carbohydrates, 4g fiber, 0mg cholesterol, 123mg sodium.

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