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Healthy Labor Day Options from Chef Nicole LaTorre: Tropical Slaw


We asked Chef Nicole LaTorre, a member of our AtlantiCare Growing Green Chef's Council, and owner of Eat Clean Org, for some healthy Labor Day BBQ options. She didn't disappoint with this delicous Rosemary Red Skin Potato Salad Recipe. Check it out below and enjoy!

tropical slawINGREDIENTS

  • 1 head of red cabbage shredded
  • 2 medium carrots peeled or shredded
  • 2 cups of pineapple cubed (fresh or frozen)
  • ¼ cup apple cider vinegar
  • ¼ cup honey or agave


INSTRUCTIONS

  1. Shred your cabbage and transfer to a large bowl. You can slice by hand with a large knife or use a food processor.
  2. Cube up pineapple and add to bowl with cabbage.
  3. Shred or peel two carrots.
  4. Pour apple cider vinegar and honey or agave in and fold with ingredients.
  5. Let marinate and refridgerate for 2-4 hours. The acid in the pineapple and cider vinegar will help soften the cabbage.


*You can also use a combination of green and red cabbage for a more colorful slaw. Chopped scallions, cilantro or curly kale can add some green to this dish too!

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