Monday, May 3, 2010
Sweet and Sour Coleslaw
This coleslaw is super crunchy with a nice balance between sweet and sour flavors. It is a snap to make, and yet another great picnic food - though of course it is equally good indoors (where the rain has been keeping us lately). I didn't measure any of the ingredients precisely, so the amounts below are estimates. Needless to say you don't need to follow them exactly, just use them as a guide.
Sweet and Sour Coleslaw:
4-5 Cups Shredded Cabbage (I used half green, half purple - mostly to make it more colorful and pretty)
1 Large Apple Thinly Sliced and cut into strips (I used Fuji)
1 Large Carrot, cut into matchsticks or shredded
1/2 Fennel Bulb, thinly sliced (optional - I was using up leftovers)
1/4 Cup Raisins
1/4 Toasted Sunflower Seed Kernels
1/4 Cup Mayonnaise (I used light mayonnaise made with olive oil)
Juice from 1 large lemon
1 Tablespoon Honey or Agave
1/2 - 1 teaspoon Sea Salt (to taste)
In a large bowl combine the cabbage, apple, carrot, fennel (if using), raisins, and sunflower seeds. In a separate bowl combine the dressing ingredients, whisk to combine thoroughly. Toss the cabbage mixture with the dressing. Let sit at least 30 minutes for the flavors to marry. Enjoy!
By the way, I've included this recipe as part of several weekly recipe sharing events: Slightly Induglent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays and Tuesdays at the Table. Check out all the great recipes other bloggers have contributed!