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“This salad was created for a steel drum band on my TV show, Healthy Gourmet, and is packed with anti-inflammatory goodness,” says Julie Daniluk, author of 2022 Shortlisted Cookbook, Becoming Sugar-Free: How to Break Up with Inflammatory Sugars and Embrace a Naturally Sweet Life. “Puréed avocado is the secret to this slaw’s creamy richness. Beets are brilliant for detoxification, as they contain phytonutrients called betalains that are powerfully anti-inflammatory and assist in hormonal balance. If you don’t own a food processor, a hand grater works well to prepare the slaw ingredients. The naturally occurring sugars in the fruit and beets will assist in satisfying a sweet tooth so that you are more likely to stay away from dessert.”
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Reggae Roots Slaw
Ingredients
Slaw
- 2 cups thinly sliced mango or apple
- 1 cup grated golden candy stripe or red beets
- 1 cup julienned kale leaves or green cabbage stems removed
- 2 cups grated carrot
- 1 tablespoon grated fresh ginger
- 1 cup chopped fresh flat-leaf parsley or cilantro
- 2 cups packed baby spinach or sprouts
Dressing
- ¾ cup diced ripe avocado
- ¼ cup lemon juice
- 3 tablespoons chopped fresh chives
- ½ teaspoon unrefined pink salt 1⁄3 cup extra-virgin olive oil
Instructions
- To make the slaw, in a large bowl, combine all ingredients, except the spinach or sprouts.
- To make the dressing, in a high-speed blender, combine all ingredients and blend until smooth.
- Toss the dressing with the slaw. Serve on a bed of baby spinach and/or top with sprouts. Store the dressed slaw in an airtight container in the fridge for up to 3 days.
Notes
Photography ©2021 Alan Smith, with Julie Daniluk, Bethany Bieremaand Nat Caron. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
