Sunday, August 1, 2010

Red Cabbage, Zucchini and Carrot Slaw

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)

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

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

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:

Getty said...

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.