Prep Time: 15 minutes

Cook Time: n. a.

Yields: 6

Description Edit

Chock-full of ridiculously healthy (and tasty) ingredients, this colorful salad is fast, filling and it makes a great snack or a great dinner. You can also used other canned beans in this recipe, like red kidney beans or chickpeas. Add up to ½ tsp. of a ground spice (cumin, chili powder, etc.) for more flavor.

Ingredients Edit

Directions Edit

  1. Shred the cabbage very finely, discarding the core and tough ribs.
  2. Cut the carrots into very thin strips, about 2 inches long.
  3. Quarter, core and slice the pear and apple, leaving the peel on.
  4. Put the fruit and vegetables in a bowl with the beans and dates. Mix well.
  5. To make the dressing, blend the mustard with the honey until smooth. Add the orange juice, vinegar, paprika and season and mix well.
  6. Pour the dressing over the salad and toss to coat. Chill in the fridge for 30 minutes before serving.
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