Red Cabbage, Apple, and Carrot Coleslaw
Ingredients
- 3 cup of red cabbage (thinly sliced)
- 6 carrots (peeled and thinly sliced)
- 1 granny smith apple (thinly sliced)
- 1/4 cup of sesame seeds
- 1 tablespoon of grated fresh ginger
- 1/4 cup of raw apple cider vinegar
- 3/4 cup of extra virgin olive oil
- handful of pecan nuts for garnish
Method
Use a knife or food processor to chop the cabbage, carrots and apple Julienne style. Throw your sesame seeds in raw (I like using black and white sesame seeds) 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 (fantastic source of Calcium). Salt and pepper to taste and add pecan nuts for a delicious nutty taste.
- 3 cup of red cabbage (thinly sliced)
- 6 carrots (peeled and thinly sliced)
- 1 granny smith apple (thinly sliced)
- 1/4 cup of sesame seeds
- 1 tablespoon of grated fresh ginger
- 1/4 cup of raw apple cider vinegar
- 3/4 cup of extra virgin olive oil
- handful of pecan nuts for garnish
Method
Use a knife or food processor to chop the cabbage, carrots and apple Julienne style. Throw your sesame seeds in raw (I like using black and white sesame seeds) 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 (fantastic source of Calcium). Salt and pepper to taste and add pecan nuts for a delicious nutty taste.
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