Mexican Coleslaw (OD)

6 cups very thinly sliced green cabbage (about ½ head)
1½ cups peeled & grated carrots
½ cup finely chopped red onion
½ cup chopped cilantro
½ cup rice vinegar
2 tblsp. olive oil
¼ tsp. salt

Place cabbage and carrots in a colander; rinse with cold water to crisp. Let drain for 5 minutes. Meanwhile, wisk cilantro, vinegar, oil and salt in a large bowl.  Add cabbage and carrots; toss well to coat.

Kitchen Tip: Can be refrigerated for up to one day, toss again to refresh. You can also use pre-packaged coleslaw mix.

Fiery Asian Slaw (OD)

1 tblsp. rice vinegar
1 tblsp. balsamic vinegar
1 tblsp. olive oil
1-2 tsp. Sriracha (hot chili sauce)
1 tsp. fresh ground ginger
½ tsp. honey
½ tsp. sea salt
½ cup chopped cilantro
1 16-oz. package cabbage and carrot slaw
1 tblsp. toasted sesame seeds

Combine rice vinegar and next 5 ingredients in a large bowl, stirring with a whisk till smooth.  Add salt, cilantro and slaw, tossing to coat well.  Sprinkle with sesame seeds and serve.

Serves 4.

Lemony Carrot Salad with Dill (OD)

2 tblsp. lemon juice
2 tblsp. olive oil
1 clove garlic, minced
¼ tsp. salt
Fresh ground pepper to taste
2 cups grated carrots (about 4)
3 tblsp. chopped fresh dill
2 tblsp. chopped fresh scallions

Whisk lemon juice, oil, garlic and salt & pepper in a medium bowl. Add carrots, dill and scallions; toss to coat. Cover and refrigerate for up to 2 days.

Puerto Rican Cabbage Salad (OD)

7 cups very thinly sliced cabbage
½ cup grated carrot
2 tblsp. finely chopped onion
1 tblsp. minced fresh cilantro
¼ cup fresh lime juice
1 tblsp. cider vinegar
1 ½ tsp. extra virgin olive oil
¼ tsp. salt
¼ tsp. freshly ground black pepper

Combine first 4 ingredients in a large bowl. Combine juice and remaining ingredients, stirring well with a whisk. Drizzle juice mixture over cabbage mixture and toss to combine. Cover and chill at least 15 minutes.

Serves 8.

Kale and Mango Salad (OD)

1 bunch kale, stalks removed and leaves thinly sliced
1 large or 2 small lemons, juiced
¼ cup extra virgin olive oil, plus extra for drizzling
Kosher salt
Freshly ground pepper
1 mango, finely diced
3 tblsp. toasted pepitas (preferably raw pumpkin seeds that you toast yourself)

In large serving bowl toss the kale with half of the lemon juice, a drizzle of oil and a little kosher salt.  Massage until the kale starts to soften and wilt, 2 to 3 minutes.  Set aside while you make the dressing.

In small bowl, whisk remaining lemon juice with lots of fresh ground pepper.  Stream in the ¼ cup of oil while whisking until dressing forms.  Adjust seasoning.

Pour dressing over the kale, add the mango and pepitas.  Toss and serve immediately.

Serves 4.

Turkey Taco Salad (MD)

1 lb. free range or organic ground turkey
2 tblsp. tomato paste
1 tblsp. chili powder
1½ tsp. ground cumin
¼ tsp. onion powder
¼ tsp. paprika
1 tsp. sea salt
½ tsp. black pepper
½ cup chicken broth or water

Brown the turkey in a skillet over medium-high heat. Drain meat and add remaining ingredients. Simmer about 15 minutes, stirring occasionally. Serve over lettuce, tomatoes, black olives and black beans. Top with salsa.

Serves 4

Sauerkraut Salad

1 can (80 oz.) sauerkraut, rinsed and drained
¼ c. chopped green pepper
1 tblsp. chopped red onion
¼ tsp. caraway seed
1 tblsp. xylitol or 1 tsp. stevia
¼ tsp. salt
½ tsp. salt
dash pepper
2 tblsp. oil and vinegar dressing
Crisp salad greens

Toss all ingredients except salad greens in bowl.  Cover and refrigerate for at least 30 minutes.  Drain and serve on salad greens.

Serves 6-8.

Raw Pad Thai Salad  (OD)

2 zucchinis, sliced into strips with vegetable peeler
2 cups bean sprouts
¾ cup chopped almonds, peanuts or cashews
1 red or yellow pepper, sliced into thin strips
4 green onions, diced
1 shallot, finely chopped
½ cup fresh cilantro
juice from 1 large lime
1 tblsp. cold-pressed olive oil
½ tsp. sea salt
2 tblsp. soy sauce
1 tblsp. brown sugar
1 tsp. Sriracha (SE Asian chili sauce)

Combine vegetables and nuts in a bowl.  Wisk together last 6 ingredients and pour over vegetables.  Adjust seasoning and enjoy!

Asian Cucumber Salad  (OD)

1 cucumber, peeled and sliced
2 tblsp. chopped red pepper
¼ cup rice vinegar
¼ cup water
1 tblsp. pure maple syrup
Pinch five-spice powder
Pinch cayenne pepper
Salt to taste

Combine all ingredients in a bowl, let stand for 15 minutes and serve.


Recipe Key: OD = Optimal Detox; MD = Modified Detox; HC = Healthy Choice.