Google+ Organic Gardens Network™: Coleslaw with Red Cabbage, Apple, and Carrot

Sunday, January 9, 2011

Coleslaw with Red Cabbage, Apple, and Carrot

by Food Matters

Serves 3

  • 3 cups red cabbage, thinly sliced
  • 6 carrots, peeled & thinly sliced
  • 1 granny smith apple, thinly sliced
  • 1/4 cup sesame seeds
  • 1 tablespoon grated fresh ginger

  • 1/4 cup raw apple cider vinegar
  • 3/4 cup extra virgin olive oil

  • Handful of pecan nuts for garnish

Use a knife or food processor to chop the cabbage, carrots and apple Julienne style. Throw your sesame seeds in raw or toast them lightly in a frying pan.
 Toss all of this together.

For the dressing combine the ginger, vinegar and oil and stir with a spoon
. Add this to the cabbage, carrots and apples evenly.

Top with more sesame seeds. Salt and pepper to taste and add pecan nuts for a delicious nutty taste.

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