Red cabbage and carrot slaw

This recipe was shared on the Growers' Sheet from 1st December 2017. The source cited is Lorna Sass' Recipes from an Ecological Kitchen.

Ingredients

Dressing

1 tbsp coarsely ground juniper berries

4oz canola oil

2 tbsp apple/wine vinegar

2-3 tbsp maple syrup (or honey)

2 tbsp Dijon mustard

1/2 tsp dried ground mustard

salt

Slaw

1 1/2 lbs red cabbage, finely shredded

1 large carrot, finely grated

handful minced parsley

Directions

1. Combine all dressing ingredients in a food processor or large bowl. Whisk together until thick. You may have more than you want; it'll keep in a jar in the fridge for two weeks.
2. Put the cabbage, carrot and parsley into a large bowl and add 4 oz of the dressing. Combine well. Salt to taste.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)