FROM RUSSIA WITH SLAW
(Number of Powerfoods: 2)
¼ CUP + 1 TABLESPOON EXTRA-VIRGIN OLIVE OIL
¼ CUPBALSAMIC VINEGAR
4 TABLESPOONS PREPARED HORSERADISH, DRAINED
¼ TEASPOONSEA SALT
¼ TEASPOON BLACK PEPPER
1 MEDIUM RED ONION, CUT INTO QUARTERS AND SLICED THINLY
1 MEDIUM HEAD RED CABBAGE, THINLY SLICED
1 LARGE BEET, PEELED AND COARSELY SHREDDED
¼ CUPCOARSELY CHOPPED PARSLEY1. Mix ¼ cup oil, vinegar, horseradish, salt, and pepper in a large bowl.
2. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Cook the onion about 4
minutes or until translucent. Add the cabbage and cook about 6 minutes. It should still be a bit
crunchy.
3. Dump the warm cabbage into the bowl with the horseradish mixture. Add the beet and parsley and
toss well to combine. Cover with plastic wrap and allow the slaw to marinate at room temperature
for an hour before serving.
Makes 8 servings.
Per serving: 130 calories, 2 g protein, 12 g carbohydrates, 9 g fat (1.5 g saturated), 135 mg sodium,
3 g fiber