Winter Slaw

Courtesy of Ina Garten |

Christy's Non Toxic Lifestyle | Winter Slaw

This recipe for Winter Slaw is courtesy of Ina Garten


6 ounces Brussels sprouts, trimmed, halved, and cored
6 large kale leaves, center rib completely removed (8 to 10 ounces)
1/2 small head radicchio, cored
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup dried cranberries
1 (6-ounce) chunk good Parmesan cheese


With a very sharp knife, cut the Brussels sprouts, kale, and radicchio across in thin shreds and put them all in a large bowl.

In a small bowl or measuring cup, whisk together the lemon juice, olive oil, salt, and pepper.

Pour enough dressing on the slaw to moisten it well.

Add the cranberries.

Shave the Parmesan in big shards with a vegetable peeler, add it to the salad and toss well.

Check for seasonings and serve cold or at room temperature.

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Charred Red Pepper, White Bean, and Arugula Salad

Here’s a beautiful and tasty salad recommended by my friend, Natalie Oliva, chef extraordinaire and blogger at the

Serves 4

Christy Begien | Christy's Non Toxic Lifestyle

This healthy roasted pepper and white bean salad is as easy to prepare as it is delicious.


2 large or 4 organic small red bell peppers
3 can organic white cannellini beans
¼ cup flat leaf parsley, chopped
2 Tablespoons lemon juice
1 clove garlic
Extra virgin olive oil
2 Tablespoons Parmigiano Reggiano
Kosher Salt
Freshly ground black pepper
1 Tablespoon pine nuts, toasted (optional)
Micro greens for garnish (optional)

* Microgreens are the shoots of salad vegetables such as arugula, Swiss chard, mustard, beetroot, etc., picked just after the first leaves have developed. You can grow them or find them at farmer’s markets and health food store.


• Drain and rinse the white beans and set aside.
• Combine lemon juice, garlic clove, salt, pepper, and 5 Tablespoons of extra virgin olive oil until emulsified or well combined into a vinaigrette.
• Wash and dry exterior of red bell peppers. Turn gas burner on medium/high and place pepper directly on flame. Let cook, turning occasionally with tongs, until all sides are charred and blistered. Remove from heat and place in a bowl. Cover with a plate until cool. Once cool, peel skin with paring knife, cut in half and remove seeds and stem and cut into small diced pieces.
• Toss red pepper, white beans, chopped parsley and lemon vinaigrette.
• Arrange on a platter and top with arugula, pine nuts and micro greens (if using).
• Sprinkle with grated Parmigiano Reggiano cheese.

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Black Bean Quinoa Salad

Christy Begien | Christy's Non Toxic Lifestyle

One of my favorites! Best part is it lasts several days with refrigeration!! Great for lunch and side dishes at dinner!

Here is a recipe for my husband’s favorite quinoa salad!

Gourmet Magazine July 1994
Serves 4-6 as an entrée or 8 as a side dish


1 ½ cups quinoa (I mix dark and red for visual interest)
1 ½ cups cooked black beans, rinsed if canned
1 ½ Tbsp red-wine vinegar
1 ½ cups cooked corn (about 2 large ears if using ears)
¾ cup finely chopped red or green bell pepper
¼ cup finely chopped fresh coriander

For the Dressing:

5 Tbsp fresh lime juice
1 tsp salt ( I use Himalayan pink)
1 ¼ tsp ground cumin
1/3 cup olive oil


In a bowl wash quinoa in several changes of cold water, rubbing grains and letting them settle, then pouring off until water runs clear and drain in a large fine sieve. This rids the grain of saponin, a naturally occurring chemical that coasts every tiny grain. It can have a strong unpleasant taste so wash thoroughly.

Next, place the quinoa in a medium saucepan with 2 cups of water or broth, and salt. Cooking the quinoa in vegetable or chicken broth will add extra flavor. I prefer chicken broth. Bring to a boil and Reduce the heat to low and cover with a lid. Cook for 15 minutes. Remove the pan from the heat and let stand, with the lid on, for 5 minutes then fluff.

While quinoa is cooking, in a small bowl toss bean with vinegar and salt and pepper to taste. Transfer quinoa to a large bowl and cool.  Add beans, corn, bell pepper and coriander and toss well.

Making the Dressing:

In a small bowl whisk together lime juice, salt and cumin and add oil in a stream, whisking in. Drizzle dressing over salad and toss well with salt and pepper to taste. This salad can be made a day ahead and chilled, covered. Bring salad to room temperature before serving.

For recipe cards suitable for printing, click here for part 1, and here for part 2!