Thursday, May 27, 2010

CARROT APPLE SLAW

This is a simple and refreshing side dish for a summer meal, or it could even pass for a light lunch when served with a roll. There are different levels of crunch given by the apples, carrots, cabbage and sunflower seeds, then you get a hint of sweetness from the raisins. It's a welcome change from old fashioned coleslaw.

CARROT APPLE SLAW:

4-5 carrots, peeled & shredded
1/2 - 1 head green cabbage, shredded
1 small apple, diced (let set in cold water with lemon juice to prevent browning)
1/2 C. raisins
1/8 C. roasted, salted sunflower seeds (optional)

Mix above ingredients into large bowl and set aside. In small bowl, combine the following dressing ingredients, then mix with above ingredients until dressing is well dispersed. Cover slaw and refrigerate at least an hour to allow flavors to meld.

DRESSING:

3/4 C. reduced fat mayonnaise
1/3 C. sugar
1 Tbsp. white vinegar
salt & pepper to taste

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