Take me back
This nourishing recipe was given to me by Lisa a client, from San Francisco! It has such a unique taste and doesn't use any mayo. And, it tastes even better the day after.
Red Cabbage, Apple, and Carrot Coleslaw
Category: Salads/DressingsDifficulty: EasyPrep Time: -Cook Time: -Servings: - |
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Ingredients:
3 cups red cabbage, thinly sliced
6 carrots, peeled and thinly sliced
1 granny smith apple, thinly sliced
1/4 cup sesame seeds, black or white, or both
1 Tbsp. grated fresh ginger
1/4 cup raw apple cider vinegar
3/4 cup extra-virgin olive oil
Handful of pecan nuts for garnish
6 carrots, peeled and thinly sliced
1 granny smith apple, thinly sliced
1/4 cup sesame seeds, black or white, or both
1 Tbsp. grated fresh ginger
1/4 cup raw apple cider vinegar
3/4 cup extra-virgin olive oil
Handful of pecan nuts for garnish
Method:
1. Julienne slice the cabbage, carrots, and apple. Add sesame seeds (raw or toasted). Toss together.
2. For the dressing, combine the ginger, vinegar, and oil. Add this to the cabbage, carrots, and apple. Top with more sesame seeds.
3. Add salt and pepper to taste. Add pecans for a delicious, nutty taste.
This nourishing recipe was given to me by Lisa a client, from San Francisco! It has such a unique taste and doesn't use any mayo. And, it tastes even better the day after.
