Tangy purple coleslaw recipe

Look for unpasteurized sauerkraut in your local health food store as the natural process of fermentation creates beneficial probiotic bacteria. The tasty zip in this recipe is from the tangy sour flavour of the sauerkraut. I love Ambrosia apples for this recipe because this variety is slow to brown when cut and ideal for salads. Ambrosia is a sweet apple with a distinct honeyed aroma that pairs nicely with the purple cabbage. For maximum nutrition, top the coleslaw with the nutty crunch of hemp hearts. They offer healing benefits of omega 3 fatty acids. For more information on the health benefits of purple foods, click here.

Ingredients:
4 cups purple cabbage, finely sliced
1 cup unpasteurized Sauerkraut
1/2 cup red onion, finely sliced
2 organic Ambrosia apples, finely sliced
2 tbsp. hemp hearts (shelled hemp seeds)
Dressing:
2 tbsp. Veganaise (healthy mayo substitution)
2 tbsp. sauerkraut liquid
1 tsp. dill weed, dried
Honey, to taste
2 tsp. unrefined sea salt

Directions:
1. Mix salad ingredients together.
2. Mix dressing ingredients together.
3. Combine until salad is evenly coated.
Makes 6 servings.

Julie Daniluk hosts Healthy Gourmet (OWN: the Oprah Winfrey Network), a reality cooking show that highlights the ongoing battle between taste and nutrition. Her first book, Meals That Heal Inflammation (Random House) is now available and will help people enjoy allergy-free foods that taste great and assist the body in the healing process.