We picked our first head of red cabbage yesterday. We also harvested more carrots and more zucchinis. Put them all together and you get a beautiful, colorful coleslaw.
Red Cabbage, Zucchini and Carrot Slaw
(based on recipe by Canadian Living Test Kitchen)
Ingredients
2 cups thinly sliced red cabbage
1 cup grated carrots
1 cup grated zucchini
1/2 cup yellow beans
2 tbsp chopped parsley
1 tbsp chopped green onions
Vinaigrette
1/3 cup olive oil
1/4 cup rice vinegar or cider vinegar
2 tbsp orange juice
2 tbsp honey
1 tsp grated orange rind
salt and pepper
Preparation
Mix vinaigrette ingredients in a screw top jar.
Shake like crazy.
Mix veggies and herbs in a large bowl.
Add vinaigrette and toss.
Eat immediately or refrigerate to let flavours soak in.
Serves 4 side dishes
1 comment:
Just made this again for an office luncheon. This time I also used white cabbage and the light green part of one leek instead of green onions. I love it, but let's see what the gang at the office think.
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