Obesity’s Answer

16 oz of coleslaw mix, or you can grate about half a cabbage
3 or 4 oz bag of slivered almonds, toasted
1/2 cup sunflower seeds
4 or 5 green onion (green tops only), chopped
1 cup (add more for more crunch) of KAME Chinese Plain noodles, broken in small pieces

Dressing:
1/2 cup sunflower oil
1/4 cup red wine vinegar
1/4 cup honey
1 1/2 tsp. soy sauce
dash of salt and pepper
IT makes a lot! You may not want to add it ALL to the slaw at once.

1. Mix dressing and let chill.

2. In a large bowl, toss the cabbage, seeds, almonds, and green onions.  

3. Just prior to serving add Chinese noodles and toss with dressing.  Store the salad in the fridge till time to serve. Enjoy.

Beth, a member of The Colony Cell Program sent this and it`s wonderful!  Some of the measurements can be added to according to taste. This slaw is not as good the second day, because the cabbage absorbs too much of the oil for our taste. But if you wanted to have it just for yourself you could add the dressing to your individual bowl instead of adding it to the whole salad at once.  Also, the Chinese noodles I mentioned can be found at most bigger supermarkets or international markets. The only ingredients are wheat flour and water.

*gluten-free if you skip the Chinese noodles

Makes 4 servings

3 ripe tomatoes, diced in small cubes
1 cucumber, diced in small cubes
1 red or yellow bell pepper, diced in small cubes
3 oz (1/2 of a 6 oz can) ripe black or green olives, cut in halves
1 bunch chives, sliced at a diagonal

1 1/2 tbsp fresh squeezed lemon juice (about half a lemon)
3 tbsp olive oil
2 tbsp fresh (is best) or dried parsley, chopped
salt to taste
ground pepper to taste

Toss the vegetables together in a bowl.
Put the remaining ingredients in a shaker bottle and shake well, then pour over the salad and serve.

*gluten-free

Makes a wonderful dressing for an oriental salad or spinach with oranges.  Very simple to make! 

1/4 cup salad oil such as sunflower or olive
2 Tbsp honey
2 Tbsp apple cider vinegar
1/4 tsp almond extract
1/4 tsp salt

If you are out of ideas for a salad, try this one:

6 cups salad greens (try baby greens and butterhead lettuce)
1/4 cup slivered toasted almonds
2 Tbsp minced green peppers
1 stalk sliced celery
1 can mandarin oranges, drained
1 cold roasted chicken breast, diced

Makes 4 servings.  An ideal fruit salad or desert for winter because the tropical fruits are available year-round and ripen naturally.  The riper and more fragrant the fruit, the better the salad!

Dressing
1� cups water
3 tbsp honey
� vanilla bean, split
3 coriander seeds
1 whole clove
� tsp Chinese five-spice powder
� tsp fresh ginger, chopped
zest of one lime
zest of one lemon
1 sprig fresh mint
1 tbsp fresh lime juice

Fresh fruit
� of a fresh pineapple, cored and diced
1 mango, peeled, pit removed, and sliced
2 large kiwis, peeled and cut into thin wedges
2 passion fruit

1. In a small saucepan, combine water, honey, vanilla bean, spices, mint, lime and lemon zest and mint.  Simmer over moderate heat, stirring occasionally, for 10 minutes.  Take off the heat.  Strain dressing and stir in the lime juice.  Cool in the refrigerator.  The dressing can be made up to one week ahead or may be stored in the freezer for several months.

2. Prepare the pineapple, mango and kiwis.  Arrange them into 4 shallow soup bowls, overlapping the fruit into decorative patterns.  Pour one quarter of the dressing over each of the bowls.  Cover with plastic wrap and refrigerate for at least 1 hour. 

3. Just before serving, cut the passion fruit in half.  With a teaspoon, scoop out the pulp of one half onto each bowl of fruit.  Serve immediately.

*gluten-free

idea contributed by Beth in Dallas

Makes 4 servings

• 1/2 head Romaine or red leaf lettuce, torn
• 1/4 cup toasted slivered almonds
• 1/4 cup sunflower seeds
• 1/4 cup chives
• 2 grilled or baked chicken breasts, chopped
• 1/3 cup rice wine vinegar
• 1/3 cup sunflower oil
• 3 tbsp soy sauce (gluten-free brand if you need to)
• 1/2 tsp minced garlic
• 1/2 tsp ground ginger
• 2 tsp honey 

   

  1. toss the first set of salad ingredients together in a bowl.
  2. Put the remaining ingredients in a shaker bottle and shake well,
  3. then pour over the salad and serve.*gluten-free if you use soy sauce that is gluten-free, available at larger health food stores.

Makes 8 cups

4 cups green cabbage, shredded
1 cup carrots, coarsely shredded 
3/4  cup walnuts, coarsely chopped and toasted (see recipe below)
1/2  cup mayonnaise (usually gluten-free)
1/2  cup soy milk (read labels! watch for gluten, if you need to)
1/2  cup  raisins
1/4  cup chives
2 tbsp honey
1 tbsp lemon juice
1/2  tsp salt
1/4  tsp  pepper
2 red apples, cored, and cut into thin wedges

1. Mix all ingredients except the apples in a large bowl.  Gently fold in
apples, taking care not to break them.

To toast walnuts, spread on a cookie sheet and bake in a 350 degree oven 7-10 minutes, stirring every 2 to 3 minutes.  Or spread on a dish and microwave on high 4 to 5 minutes, stirring every 30 seconds, until aromatic and lightly browned.

*gluten-free with the right ingredients