 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 18 |
|
This recipe was featured in our June/July 2009 newsletter and was sampled at our June 2009 Potluck Dinner. It was adapted from the recipe in Greens Glorious Greens! by Johnna Albi & Catherine Walthers /dp/0312141084. - Sturdy, abundant and inexpensive, cabbage is a long-standing dietary staple throughout the world and is so widely cultivated and stores so well that it is available throughout the year. They belong to the Cruciferae family of vegetables along with kale, broccoli, collards and Brussels sprouts. Cabbage is very high in vitamins C and K, and a decent source of dietary fiber. For more information, go to /CabbageFacts. Ingredients:
5 cups green cabbage, shredded (1 small head) |
3 carrots, shredded |
8 radishes, shredded |
1/4 cup finely chopped fresh parsley |
2 tablespoons finely chopped fresh dill |
3/4 cup fresh-squeezed orange juice |
2 tablespoons whole grain mustard |
1 tablespoon fresh-grated horseradish root |
2 tablespoons minced red onions |
1 tablespoon fresh-squeezed lemon juice |
1 teaspoon pure maple syrup (or comparable sweetener) |
2 tablespoons olive oil or 2 tablespoons canola oil |
1/4 teaspoon salt |
Directions:
1. In a medium-size bowl, combine cabbage, carrots, radishes, parsley and dill. Mix gently. Combine all the ingredients for the dressing in a blender or food processor and blend thoroughly. Pour over salad and stir to combine.
|
|