Recipes‎ > ‎

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.


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

1 1/2 lbs red cabbage, finely shredded
1 large carrot, finely grated
handful minced parsley


  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 :)