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Foodgeek: |
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
:45 |
Total Time: |
:45 |
Ingredients: |
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1/2 lg. purple cabbage, sliced very thin
3 carrots, grated
1 sm. red onion, chopped fine
Dressing:
1 cup Olive Oil mayo
2 tbsp. Dijon mustard
2 lemons, juice of
1 tbsp. celery seed
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Directions:
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Using a chefs' knife, slice your cabbage through the core, into four sections. Carve out the core. Take two sections and slice very thin, lengthwise. Put into large bread bowl. Grate carrots in a food processor or with a hand grater. Add to bowl. Chop onion very fine and add to bowl. Then add dressing ingredients and mix well. Cover, refrigerate until ready to serve.
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Color for your Palate! This is an adaptation of the Cole Slaw Recipe in Nourishing Traditions cookbook by Sally Fallon. Sometimes, I just don't have homemade mayo on hand, and I have to fudge it. Now that I have found Olive Oil mayo, I feel that it is South Beach diet friendly....
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