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Cabbage And More Slaw's picture
  Vegetables 4 Cup (64 tbs) (Julienne-Cut Scallopini Squash, Coarsely Shredded Daikon, Thin-Sliced Bok Choy, Shredded Red Cabbage, Shredded Carrot, Julienne-Cut Pea Pods, Shredded Jicama)
  Broken walnuts 3⁄4 Cup (12 tbs)
  Sliced green onions 2 Tablespoon
  Salad oil 2 Tablespoon
  Lemon juice 2 Tablespoon
  Vinegar 2 Tablespoon
  Honey 1 Tablespoon
  Curry powder 1 Teaspoon
  Dijon style mustard 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Cabbage leaves 4 (Savoy / Other)
  Alfalfa sprouts 4 Cup (64 tbs)
  Chopped tart apple 1 Cup (16 tbs) (Unpeeled)

In a large mixing bowl combine the desired vegetables, walnuts, and green onions.
For dressing, in a screw top jar combine salad oil, lemon juice, vinegar, honey, curry powder, mustard, and salt.
Cover and shake well to mix.
Drizzle dressing over mixture in bowl; toss well.
Cover and chill for 2 to 24 hours.
To serve, line a serving platter with cabbage leaves, then with sprouts.
Stir the chopped apple into the vegetable mixture.
Spoon the mixture atop sprouts.

Recipe Summary

Side Dish

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