Monday, June 22, 2009
Cabbage Slaw With Date and Apple
I love cole slaw and never tire of my mother's recipe, which I have used for 40 years, but I also like to try new ways of making it, especially in the summer.
This recipe is easy and as usual very low in fats. Cabbage also contains a lot of vitamin C. It's just perfect for hot days when you don't know what to serve. I like the way the red cabbage adds color, also.
1/4 small white cabbage, shredded
1/4 small red cabbage, shredded
1/4 small Savoy cabbage, shredded
1 c. dried pitted dates
3 eating apples
juice of 1 lemon
2 t. caraway seeds
4 T. olive oil
1 T. cider vinegar
1 t. honey
salt and pepper to taste
Finely shred all the cabbages and place them in a large salad bowl.
Chop the dates and add them to the cabbage.
Core the eating apples and slice them thinly into a mixing bowl. Add the lemon juice and toss together to prevent discoloration before adding to the salad bowl.
Make the dressing: Combine the oil, vinegar, and honey in a screw top jar. Add salt and pepper, then close the jar tightly and shake well. Pout the dressing over the salad, toss lightly, then sprinkle with the caraway seeds and toss again.
YIELD: 6-8 servings
Total Fat 8g
Sat. Fat 1 g
If you like this blog, please look for my other blogs:
Thyme for Herbs
Tickling the Ivories