Spicy Vegan, Asian Style Grapefruit Coleslaw

Coleslaw is one of those foods associated with warm summer days, BBQ's, mayo and meat! It is often regulated to a side dish and laden down with globs of mayo completely obscuring the crunchy, delicate flavor.

Raw cabbage is actually extremely alkalinizing and has been proven to have cancer prevention properties due to its high level of antioxidants, glucosinolates, and anti-inflammatory properties. Cabbage is also beneficial to the digestive tract and can in fact heal ulcers while lowering your cholesterol to improve your circulatory system. So lets not ruin our deliciously healthy cabbage with a crap ton of mayo, instead lets take a unique twist by adding some heat and a touch of Asian flare. 

I love to eat a good coleslaw for lunch, its filling but low in calories and packs a nutrient rich punch. This coleslaw is unique in that it contains a kick as well as a tang. Combining grapefruit with the coleslaw softens the leaves and pairs beautifully with jalapeno, wasabi, ginger, and sesame oil.

It's a breeze to throw it together, especially if you utilize your food processor for all the slicing. Then just whisk up the dressing and toss. I like to let this coleslaw sit for a bit in order to meld the flavors together and let the heat develop but feel free to eat it fresh if you so desire!

I hope that you enjoy!

Spicy Vegan Asian Style Grapefruit Coleslaw

1/2 Head of Cabbage, Sliced

4 Carrots, shredded

1 Red Pepper, chopped

1 Grapefruit, zested, peeled, pared and quartered

1/2 Jalapeno, diced (I only used half but feel free to up the kick if you would like)

1/4 cup Olive Oil

1/4 Cup Apple Cider Vinegar

2 tbs Sesame Oil

1 tbs Powdered Wasabi

1 tsp Ground Ginger

1 tsp Garlic Powder

1 tsp Pink Himalayan Sea Salt

1 tbs Agave

1/4 cup Fresh Parsley, chopped

1/4 cup Sunflower Seeds

In a large bowl combine the sliced cabbage, grated carrots, chopped red pepper, and diced jalapeno. Zest half of the grapefruit, adding it to the bowl. Cut the grapefruit in half and cut away the membrane and add the grapefruit sections and juice to the bowl. 

In a small bowl or container with a lid add the olive oil, apple cider vinegar, sesame oil, agave, wasabi, ginger, garlic, salt and parsley. Whisk or shake vigorously until combined. Pour over the cabbage mixture and toss to combine and top with the sunflower seeds. You can eat this right away but I prefer to let mine sit for about an hour to meld the flavors as this coleslaw gets better with time. Enjoy and healthy eating!

Roasted Potato and Green Bean Salad with a Grapefruit and Parsley Pesto

Seeing old friends warms the heart. In those moments it feels that no time has passed and you are once again transformed back to being 18 years old, wiser and less indulgent, but 18 none the less. Over the weekend, I ventured into NYC to catch up with some dear loved ones, ladies that I couldn't imagine not having in my life. Friendship is a precarious thing and can often be fickle but the best kind of friendship, the truest form, is effortless. My girlfriend and I discussed this over beers on Sunday afternoon, relishing in the fact that even if months have passed, we can still feel comfortable and relaxed with one another and it always feels like only a moment has passed. 

As good weekends go, tons of food and drink was had. And before you ask, Alkaline lifestyles are usually alcohol free but in moderation I think that a good time should be had - in reality I just don't want to give up wine or craft beer! The theme of the weekend was oysters and champagne and boy did we enjoy the feast. Indulgence is a sign of a good life and food and friends are two indulgences that should be engaged in on a regular basis, however,  now that I am back home, I needed a little something lighter to get me back on track.

This evening I sliced up some small fingerling style potatoes and roasted them with some garlic, tossed them with some green beans and opened up the giant box of grapefruits that I had ordered for a fundraiser. It may seem at first that these items in no way go together but the sweet, tangy and earthy components of each along with a touch of heat from a jalapeno provided a thoroughly satisfying meal. I hope that you enjoy!

Roasted Potato and Green Bean Salad with a Grapefruit & Parsley Pesto

2 lbs Small Potatoes (fingerling, blue, or red), divided in half

2 cloves of Garlic, chopped

2 tbs Olive Oil

1 tbs Pink Himalayan Sea Salt

2 cups of Green Beans, halved

1 small Red Onion, sliced

1 Grapefruit, sections removed. 

Pesto

1 cup Parsley

1 cup Arugula or Cilantro

1/4 cup Grapefruit Juice

1 tbs Olive Oil

1 Jalapeno

1 Clove Garlic

1 tsp Pink Himalayan Sea Salt

Splash of Apple Cider Vinegar

Preheat the oven to 400 degrees. Place the sliced potatoes, garlic, olive oil and salt in  a bowl, tossing the potatoes to evenly coat. Transfer to a baking sheet. Roast for 20 minutes or until the garlic is browned and the potatoes are crisp on the outside. 

Meanwhile, bring 2 cups of water to a boil. Place the green beans into the boiling water and blanch for 1 minute or until bright green but crisp. Remove the green beans and run under cold water. 

For the pesto: combine all ingredient in a food processor or small blender. Pulse until well combined with herbs still a little chunky. 

Combine the warm potatoes and green beans in a bowl, add the sliced red onion and grapefruit sections, toss with the pesto. Enjoy and Healthy Eating!