Coleslaw
This tangy, colourful salad isn’t your traditional picnic coleslaw. The cumin and cilantro add some unexpected flavours
Web exclusive, October 2010
Ingredients
- 1 cup red cabbage shredded
- 1 cup green cabbage shredded
- 1 Granny smith apple shredded
- 1/2 cup broccoli stem shredded
- 2 cups cilantro leaves
- 1 cup carrots shredded
- 1/2 cup parsnips shredded
- 1/2 cup sunflower seeds
- 1/2 cup flaxseed oil
- 1/4 cup lime juice
- 2 tsp ground cumin
- 2 tsp chili powder
- 2 tbsp honey
- Salt and pepper to taste
Servings:
Units:
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Ingredients
Servings:
Units:
|
Instructions
Slaw
- combine red cabbage, green cabbage, granny smith apple, broccoli stem, cilantro leaves, carrots, parsnips and sunflower seeds.
Dressing
- In a small bowl whisk together the flaxseed oil, lime juice, honey, ground cumin and chili powder. Season with salt and pepper.
- Pour the vinaigrette over the coleslaw, folding the ingredients together until coated. Season to taste.
