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  Mango Salsa

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  Up to 10 servings
  
  

  Mango Salsa

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  Recipe adapted from: Cookie and Kate

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 3 ounces

  Dairy FreeEgg FreeGluten FreeNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganWhole 30

  This colorful mango salsa is sweet, spicy and absolutely delicious. Serve with chips, on tacos or salads, or as a salad itself. It’s that good!

  https://cookieandkate.com/fresh-mango-salsa-recipe/#tasty-recipes-23816

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  https://cookieandkate.com/fresh-mango-salsa-recipe/#tasty-recipes-23816

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with lime juice.
  • Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. For best flavor, let the salsa rest for 10 minutes or longer.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 24 ounce frozen mango defrosted and diced
  • 1 red bell pepper medium, chopped
  • ½ cup red onion chopped
  • ¼ cup fresh cilantro packed and chopped
  • 1 jalapeno pepper seeded and minced
  • 2 lime large, juiced (about ¼ cup lime juice for 10 servings)
  • ¼ teaspoon Kosher salt or to taste

  Cooking Tools Required

  Cutting board, Sharp Knives

  Reheating/Serving Instructions

  Serve chilled or at room temperature. Store in refrigerator up to 4 days.

  Nutrition

  Calories: 52kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 60mg | Potassium: 170mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1158IU | Vitamin C: 46mg | Calcium: 15mg | Iron: 1mg

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  Authentic Caesar Salad

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  Up to 10 servings
  
  

  Authentic Caesar Salad

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  Recipe adapted from: Mayumi Tavalero

  $0.00 Cooking Fee

  Serving Size: 2 ounces

  Gluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This Caesar salad recipe uses a raw egg* and anchovies in the dressing for authentic texture and taste. Plus homemade croutons for flavorful crunch! Note: Toss salad just before serving.

  *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • To make the croutons, pre-heat the oven to 350 degrees. Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove the pan from heat. Let stand 10 minutes.
  • Meanwhile line a baking sheet with parchment paper. Cut the French bread into 1-inch cubes and spread on the baking sheet in a single layer. Remove garlic from the pan and drizzle the garlic oil over the croutons. Toss cubes to evenly coat. Season with salt and pepper. Bake for 10-12 minutes or until golden brown.
  • To make the dressing, start by placing the raw egg in boiling water for 30 seconds. Crack the egg into the bowl of a food processor, then add garlic, anchovies, and mustard. Blend until smooth. In a thin stream add olive oil and blend until dressing is thick and all the olive oil is gone (alternately use a bowl and a whisk). Stir in lemon juice and parmesan cheese. Season with salt and pepper.
  • Place some of the dressing in a large bowl. Add some lettuce and croutons. Toss until well coated. Plate and repeat for the remaining lettuce.
  • Using a peeler, make curls of parmesan cheese to garnish salads if desired.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook12

  Passive0

  Total Time27 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 head romaine lettuce large; chopped, washed and dried in a salad spinner

  For the croutons:

  • ½ loaf French bread cut into 1-inch cubes
  • 3 tablespoon extra virgin olive oil
  • 2 clove garlic peeled and smashed

  For the dressing:

  • 2 clove garlic roughly chopped
  • 5 canned anchovy fillets 1 can
  • 1 tablespoon Dijon mustard
  • 1 egg set in boiling water for 30 seconds
  • ½ cup extra virgin olive oil
  • 1 lemon juiced
  • ½ cup Parmesan cheese grated, plus more for garnish
  • Kosher salt to taste
  • ground black pepper to taste

  Cooking Tools Required

  Baking sheet, Cutting board, Food Processor, Grater, Mixing bowls, parchment paper, Saucepan, Saute pan, Sharp Knives, Vegetable Peeler

  Reheating/Serving Instructions

  Store lettuce and dressing in refrigerator for up to 4 days. Store croutons at room temperature in an airtight container. Toss lettuce with dressing just before serving.

  Nutrition

  Calories: 248kcal | Carbohydrates: 17g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 290mg | Potassium: 378mg | Fiber: 3g | Sugar: 2g | Vitamin A: 10972IU | Vitamin C: 11mg | Calcium: 122mg | Iron: 2mg

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  Arugula, Strawberry, & Pecan Salad

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  Up to 10 servings
  
  

  Arugula, Strawberry, & Pecan Salad

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  Recipe adapted from: Karin Adoni Ben-David

  $0.00 Cooking Fee

  Serving Size: 3 ounces

  Dairy FreeEgg FreeGluten FreePaleoReduced FatRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. The bitterness of arugula combine with the sweetness of strawberries to make this delicious salad. It's then topped with a honey mustard dressing.

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10 people

  Instructions

  • Combine vinegar, honey, maple syrup, and mustard in a small bowl. Gradually add oil, stirring with a whisk.
  • Combine arugula, strawberries, pecans, and thyme in a large bowl. Drizzle dressing over salad.
  • Season with salt and pepper. Toss again.

  Cook Times

  Active Prep12

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time12 minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  For the dressing:

  • 12 tablespoon red wine vinegar
  • 4 teaspoon honey
  • 4 teaspoon maple syrup
  • 2 teaspoon mustard stone-ground
  • 8 teaspoon avocado oil

  For the salad:

  • 18 ounce baby arugula loosely, packed
  • 16 ounce strawberry halved
  • 4 tablespoon pecans chopped
  • 2 teaspoon fresh thyme chopped
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs

  Nutrition

  Calories: 82kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 137mg | Potassium: 286mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1239IU | Vitamin C: 35mg | Calcium: 96mg | Iron: 1mg

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  Chinese Chicken Salad

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  Up to 10 servings
  
  

  Chinese Chicken Salad

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  Recipe adapted from: Karin Adoni Ben-David

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreePaleoRefined Sugar FreeSoy Free

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Everyone loves Chinese Chicken Salad and this one is made extra special with an orange-ginger dressing.

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  Ingredients Scale

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  Instructions

  • To poach the chicken, place chicken breast(s) in a large skillet and add water to just cover chicken. Turn heat up to high and when it starts to boil, immediately reduce the heat and to a simmer. Cook for about 10 minutes or until instant read thermometer reach 165 degrees F. Remove from heat and when cool enough to handle dice the chicken breasts.
  • Meanwhile prepare the vegetables. In a large bowl combine the cabbage, carrots, green onions, cilantro, and sesame seeds, tossing to combine.
  • In a small bowl, combine the orange juice, olive oil, rice vinegar, fish sauce, and ginger. Gently stir until mixed, then pour over the salad. Toss to coat.
  • Add the diced chicken and toss again. Plate and garnish with cashews.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken breast poached, then diced
  • 1 head green cabbage or Napa cabbage, thinly sliced
  • 3 carrot medium, julienned
  • 6 stalk green onion white and light green parts only, thinly sliced
  • 1 bunch fresh cilantro chopped
  • 1 tablespoon sesame seeds

  For the dressing:

  • 3/4 cup orange juice
  • 4 tablespoon avocado oil
  • 2 tablespoon rice vinegar
  • 1 teaspoon fish sauce
  • 2 teaspoon fresh ginger grated
  • 1/2 teaspoon sea salt
  • pinch ground black pepper

  For garnish:

  • 1 cup cashews roughly chopped

  Cooking Tools Required

  Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Tongs

  Nutrition

  Calories: 271kcal | Carbohydrates: 14g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 301mg | Potassium: 702mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3337IU | Vitamin C: 46mg | Calcium: 68mg | Iron: 2mg

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  Classic Egg Salad

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  Up to 10 servings
  
  

  Classic Egg Salad

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  Recipe adapted from: Mayumi Tavalero

  $0.00 Cooking Fee

  Serving Size: 3/4 cup

  Dairy FreeDiabetes FriendlyGluten FreeKetoLower CarbNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeVegetarianWhole 30

  Everything you'd expect in a classic egg salad! Serve over a green salad or use for an egg salad sandwich to make it a meal.

  http://web.com

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  Instructions

  For the hard boiled eggs:

  • Bring a large pot of water to a boil (large enough to accommodate all the eggs in a single layer).  As soon as the water boils, gently add the eggs. Set a timer for 9 minutes. Bring back to a boil and then turn down to a simmer. 
  • Meanwhile, set up a bowl of ice water large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to transfer the eggs to the bowl of ice water.  Let the eggs sit until cool, about 10-15 minutes. Drain and refrigerate until ready to use.  

  For the egg salad:

  • Roughly chop all hardboiled eggs and place into a large mixing bowl.
  • In a separate bowl, mix together mayonnaise, dijon and fresh lemon juice until well combined.
  • Gently fold the dressing into the eggs, adding in celery, chives, and salt & pepper as you mix. Taste and adjust seasoning as desired.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 18 egg hardboiled and peeled
  • 1/2 cup avocado oil mayonnaise Primal Kitchen recommended for soy free, Paleo, and Whole 30
  • 1 tablespoon Dijon mustard
  • 2 teaspoon fresh lemon juice fresh
  • 2 stalk celery finely chopped
  • 1/4 cup fresh chive finely chopped
  • 2 teaspoon sea salt more or less to taste or dietary restrictions
  • 3/4 teaspoon ground white pepper

  Cooking Tools Required

  5-quart saucepot, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

  Nutrition

  Calories: 116kcal | Carbohydrates: 1g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 295mg | Sodium: 601mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 508IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

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  Brussels Sprouts Salad

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  Up to 10 servings
  
  

  Brussels Sprouts Salad

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  Recipe adapted from: Karin Adoni Ben-David

  $0.00 Cooking Fee

  Serving Size: 3.5 ounce

  Dairy FreeEgg FreeGluten FreePaleoRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This recipe combines slightly wilted Brussels sprouts with the sweetness of apples, all tossed with a Dijon-lime dressing.

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  Ingredients Scale

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  Instructions

  • Shred Brussels sprouts in the food processor or if unavailable, a box grater.
  • Heat half the oil in a large skillet and add the Brussels sprouts. Cook for a few minutes until slightly wilted. Remove from heat and place in a large bowl.
  • In a small bowl, combine remaining olive oil, mustard, and lime juice.
  • Add the apples, almond slices, and dressing to the bowl of the Brussels sprouts and toss well to combine.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time20 minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 3 pound Brussels sprouts shredded, (on box grater or in food processor)
  • 2 tablespoon extra virgin olive oil
  • 2 Granny Smith apples peeled and cubed
  • 3 tablespoon sliced almond

  For the dressing:

  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon Dijon mustard
  • 2 lime juiced

  Cooking Tools Required

  Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives, Skillet, Top Stove, Whisk

  Reheating/Serving Instructions

  Keep refrigerated for up to 5 days.

  Nutrition

  Calories: 158kcal | Carbohydrates: 20g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 69mg | Potassium: 617mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1055IU | Vitamin C: 121mg | Calcium: 77mg | Iron: 2mg

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  Lemon Herb Mediterranean Chicken Salad

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  Up to 10 servings
  
  

  Lemon Herb Mediterranean Chicken Salad

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  Recipe adapted from: Karin Adoni Ben-David

  $0.00 Cooking Fee

  Serving Size: 3 ounce chicken, 2 cups of salad

  Dairy FreeEgg FreeGluten FreeLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This classic salad uses Mediterranean herbs and grilled chicken for extra flavor.

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  Ingredients Scale

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  Instructions

  • In a medium bowl or a large measuring cup, whisk together all of the marinade/dressing ingredients. Pour half the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
  • Add the chicken to the marinade in the baking dish. Marinate chicken for 15-30 minutes (or up to two hours in the refrigerator, if time allows).
  • Meanwhile, prepare all of the salad ingredients and mix together in a large salad bowl.
  • Once chicken is ready to cook, heat oil in a grill pan or grill plate, over medium-high heat. Grill chicken on both sides until browned and completely cooked through, about 5 minutes per side or until an instant read thermometer registers 165 degrees F.
  • Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive15

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken thigh or boneless skinless chicken breasts
  • 1 tablespoon extra virgin olive oil

  For the marinade/dressing:

  • 4 tablespoon extra virgin olive oil
  • 3 lemon juiced, about 1/2 cup
  • 4 tablespoon water
  • 4 tablespoon red wine vinegar
  • 4 tablespoon Italian parsley chopped
  • 4 teaspoon dried basil
  • 3 clove garlic minced
  • 2 teaspoon dry oregano
  • 2 teaspoon Kosher salt

  Salad

  • 10 cup Romaine lettuce chopped into 2-inch pieces
  • 2 cucumber large, peeled and diced
  • 4 Roma tomato diced
  • 2 red onion thinly sliced
  • 2 avocado sliced
  • 2/3 cup Kalamata olive pitted, or black olives, sliced
  • 2 lemon cut into wedges

  Cooking Tools Required

  9x13 inch glass baking dish, Colander, Cutting board, Grill Pan, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

  Heat chicken in a small sauté pan over medium, or until heated through.

  Nutrition

  Calories: 295kcal | Carbohydrates: 15g | Protein: 20g | Fat: 19g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 699mg | Potassium: 804mg | Fiber: 7g | Sugar: 5g | Vitamin A: 4615IU | Vitamin C: 44mg | Calcium: 74mg | Iron: 2mg

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  Mixed Greens Salad with Pecans, Blue Cheese, Apples, and Creamy Balsamic Vinaigrette

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  Up to 10 servings
  
  

  Mixed Greens Salad with Pecans, Blue Cheese, Apples, and Creamy Balsamic Vinaigrette

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  Recipe adapted from: Mayumi Tavalero

  $0.00 Cooking Fee

  Serving Size: 3 ounces

  Egg FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This salad features a homemade, creamy balsamic dressing that is both naturally sweet and tart. It pairs perfectly with the fruit, nuts, cheese, and onion in this salad.

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Add pecans to a medium dry skillet set over medium heat. Toast and toss occasionally for 5 minutes or until fragrant and nuts are lightly toasted.

  To make the dressing:

  • In a medium bowl, whisk together all the dressing ingredients except for the olive oil. In a thin, steady stream, slowly add the olive oil, whisking all the while, until an emulsion starts to form. At this point you can add olive oil in a larger stream until it is completely incorporated.
  • To a large bowl, add some of the vinaigrette. Add salad, toss gently, and plate.
  • Top salad with pecans, red onion, fruit, and blue cheese.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 cup mixed greens about 2 pounds for 10 servings
  • 1 1/2 cup pecan halves toasted
  • 1 red onion thinly sliced
  • 8 ounce blue cheese crumbled

  Fruit toppings (optional):

  • 2 apple sliced apple or pear, or segmented orange

  For the vinaigrette (MAKES ABOUT 1 CUP FOR 10 SERVINGS):

  • ¼ cup balsamic vinegar
  • 1 clove garlic minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • ¾ cup extra virgin olive oil

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Store any leftover dressing in an airtight container in the refrigerator for up to 7 days.

  Nutrition

  Calories: 162kcal | Carbohydrates: 4g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 137mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 546IU | Vitamin C: 12mg | Calcium: 12mg | Iron: 1mg

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  Clean Diet Purple Cabbage Salad

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  Up to 10 servings
  
  

  Clean Diet Purple Cabbage Salad

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  Recipe adapted from: Karin Adoni Ben-David

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeGluten FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This recipe uses red or green cabbage combined with beets, carrots, avocado, and dill.

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10 people

  Instructions

  • Shred cabbage(s), carrots and beets in food processor
  • Add walnuts to food processor and pulse a few times
  • Make dressing by mixing oil, vinegar and pressed garlic cloves
  • Chop avocado and dill, and mix it all together.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  For the food processor:

  • 2 whole cabbage small, red or green
  • 12 carrot
  • 2 red beet
  • 2/3 cup walnuts chopped

  Mix in:

  • 2 avocado chopped
  • 1 cup fresh dill chopped

  For the dressing:

  • 6 clove garlic put through a press
  • 1 cup extra virgin olive oil
  • 1/2 cup apple cider vinegar unfiltered

  Cooking Tools Required

  Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Nutrition

  Calories: 351kcal | Carbohydrates: 14g | Protein: 3g | Fat: 33g | Saturated Fat: 4g | Sodium: 71mg | Potassium: 568mg | Fiber: 6g | Sugar: 5g | Vitamin A: 12658IU | Vitamin C: 14mg | Calcium: 53mg | Iron: 1mg

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  Salt-Roasted Beet and Onion Salad

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  Up to 10 servings
  
  

  Salt-Roasted Beet and Onion Salad

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  Recipe adapted from: Customer

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Beets are roasted in the oven over Kosher salt to to concentrate their flavor, then once cooled are tossed with red onions, parsley, and olive oil.

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  Ingredients Scale

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  Instructions

  • Preheat oven to 420 degrees.
  • Spread Kosher salt ½-inch thick on a large baking pan. Place beets on top.
  • Bake for 1 hour.
  • Allow beets to cool until you are able to peel the skins.
  • Cut the beets into 8ths and add to a large bowl. Add the onions and the remaining ingredients, tossing well to combine.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour 20 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 cup Kosher salt more or less depending on size of pan
  • 8 beet
  • 3 red onion small, halved and then thinly sliced or diced
  • 1 bunch Italian parsley chopped
  • ½ teaspoon ground black pepper
  • 3 tablespoon extra virgin olive oil
  • ½ teaspoon cumin seeds coarsely ground

  Cooking Tools Required

  Baking Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Mortar and Pestle, Oven, Sharp Knives, Tongs, Vegetable Peeler

  Nutrition

  Calories: 58kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 22705mg | Potassium: 288mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1926IU | Vitamin C: 12mg | Calcium: 59mg | Iron: 1mg

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  Clean Diet Coleslaw

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  Up to 10 servings
  
  

  Clean Diet Coleslaw

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  Recipe adapted from: Karin Adoni Ben-David

  $0.00 Cooking Fee

  Serving Size: 1 1/4 cup

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This lemony coleslaw doesn't rely on mayonnaise, instead its full flavor comes from spices like cumin and freshly pressed garlic.

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  • Ingredients
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  Cook Tools and Details

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10 people

  Instructions

  • In a medium bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.
  • Place the sesame seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant and the pepitas are starting to make little popping noises. Pour the toasted seeds into the cabbage bowl and toss to combine.
  • To make the dressing, combine all the dressing ingredients, whisking until thoroughly blended.
  • Drizzle some of the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add additional dressing if needed. Serve immediately or cover and refrigerate to marinate for up to several hours.

  Cook Times

  Active Prep15

  Hands-On Cook3

  Hands-Off Cook0

  Passive0

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 5 cup purple cabbage finely sliced
  • 5 cup green cabbage finely sliced
  • 2 ½ cup carrot shredded
  • 1/2 cup Italian parsley chopped
  • 5 tablespoon sesame seeds toasted

  For the dressing:

  • 5 tablespoon extra virgin olive oil
  • 2 lemon juiced, about 2 teaspoons per serving
  • 3 clove garlic pressed or minced
  • 1½ teaspoon ground cumin
  • 1½ teaspoon Kosher salt more or less to taste

  Cooking Tools Required

  Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Tongs, Top Stove

  Nutrition

  Calories: 130kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 393mg | Potassium: 344mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6139IU | Vitamin C: 56mg | Calcium: 98mg | Iron: 2mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

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