Time to bring on the “grateables”—the cabbages, the carrots, the radishes, the roots—so many possibilities! Now grate away with knife, grater, or processor until you fill a huge bowl with a rainbow of color and texture.
We were inspired by finding a head of sweet crunchy Napa Cabbage at the Farmers Market. To that we added purple cabbage, breakfast radishes, crisp carrots, and a handful of chopped cilantro. Then we whipped up a luscious nondairy dressing using the Asian flavors of ginger root, soy sauce, and rice vinegar blended with tofu until creamy.
This sumptuous nutrient-packed slaw will nourish, satisfy and heal diners all over this GRATEful nation and beyond!
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Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.
A heart attack turned her life upside down at age 70.
Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.
To contact Ms. Greet, email dgreet@aya.yale.edu.
For more information on plant-based eating go to greetplantbased.blogspot.com.
