Spicy Coleslaw

Submitted by Vegetarian Network

"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 www.Amazon.com/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 www.TinyURL.com/CabbageFacts."

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 18

ingredients

• 1182.95 ml green cabbage, shredded (1 small head)
• 3 carrots, shredded
• 8 radishes, shredded
• 59.14 ml finely chopped fresh parsley
• 29.58 ml finely chopped fresh dill

• Dressing

• 177.44 ml fresh-squeezed orange juice
• 29.58 ml whole grain mustard
• 14.79 ml fresh-grated horseradish root
• 29.58 ml minced red onions
• 14.79 ml fresh-squeezed lemon juice
• 4.92 ml pure maple syrup (or comparable sweetener)
• 29.58 ml olive oil or 29.58 ml canola oil
• 1.23 ml 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.