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
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
Directions
- 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.
- 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 :)