Cabbage And More Slaw Recipe
Ingredients
4 cups desired vegetables (julienne-cut scallopini squash, coarsely shredded daikon, thin-sliced bok choy, shredded red cabbage, shredded carrot, julienne-cut pea pods, shredded jicama, and/or julienne-cut globe zucchini)
3/4 cup broken walnuts
2 tablespoons sliced green onions
2 tablespoons salad oil
2 tablespoons lemon juice
2 tablespoons vinegar
1 tablespoon honey
1 teaspoon curry powder
1 teaspoon Dijon-style mustard
1/4 teaspoon salt
Savoy cabbage leaves or other cabbage leaves (optional)
4 cups alfalfa sprouts
1 cup chopped unpeeled tart apple
Directions
In a large mixing bowl combine the desired vegetables, walnuts, and green onions.
For dressing, in a screw top jar combine salad oil, lemon juice, vinegar, honey, curry powder, mustard, and salt.
Cover and shake well to mix.
Drizzle dressing over mixture in bowl; toss well.
Cover and chill for 2 to 24 hours.
To serve, line a serving platter with cabbage leaves, then with sprouts.
Stir the chopped apple into the vegetable mixture.
Spoon the mixture atop sprouts.
For dressing, in a screw top jar combine salad oil, lemon juice, vinegar, honey, curry powder, mustard, and salt.
Cover and shake well to mix.
Drizzle dressing over mixture in bowl; toss well.
Cover and chill for 2 to 24 hours.
To serve, line a serving platter with cabbage leaves, then with sprouts.
Stir the chopped apple into the vegetable mixture.
Spoon the mixture atop sprouts.
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