Spring Rainbow Slaw

Serves 6
Grain-free, gluten-free, anti-inflammatory

Ingredients

Use organic ingredients please

• 3 medium carrots, peeled and grated
• 2 cups purple cabbage, grated or finely shredded
• 2 cups Brussels sprouts, grated
• 6 medium radishes, grated
• 1 medium raw beet, peeled and grated
• ½ cup fresh flat-leaf parsley, roughly chopped
• ¼ cup fresh mint leaves, roughly chopped
• ⅓ cup raw pumpkin seeds (pepitas), toasted
• 2 lemons, juiced
• 2 tbsp apple cider vinegar
• 4 tbsp extra virgin olive oil
• ¾ tsp fine sea salt
• ½ tsp black pepper

Instructions

1. Grate carrots, cabbage, Brussels sprouts, radishes, and beet. Place in a large mixing bowl.
2. In a dry skillet over low-medium heat, toast pumpkin seeds 3–4 minutes until fragrant and lightly golden. Set aside to cool.
3. Whisk together lemon juice, apple cider vinegar, olive oil, salt, and pepper. Taste and adjust — it should be bright and tangy.
4. Pour dressing over vegetables and toss well. Add parsley and mint and toss again. Let sit at least 10 minutes.
5. Top with toasted pumpkin seeds just before serving.

Notes: This slaw keeps beautifully in the fridge for 2–3 days — the flavors get even better. Add pumpkin seeds right before serving to keep the crunch. Every color in this bowl represents a different family of phytonutrients — compounds that support immune function, reduce inflammation, and help the body do its best healing work. Eating the rainbow isn’t just pretty — it’s purposeful.