This carrot coleslaw recipe was taken from the book Grub, written by Anna Lappe and Bryant Terry. Grub is part organic handbook/part cookbook and there are some really great tips on living an organic lifestyle. The recipes are organized by season and even include music ideas to make cooking even more fun!
1/2 small green cabbage, shredded
2 large carrots, grated
1/2 teaspoon whole-grain Dijon mustard
1/4 cup apple cider vinegar
1 teaspoon organic raw cane sugar
Coarse sea salt
3 tablespoons extra virgin olive-oil
2 tablespoons sesame seeds
In a large bowl combine the cabbage and carrots. In a medium bowl, combine the mustard, vinegar, sugar and 1 teaspoon salt. Slowly add the olive oil, whisking. Add the dressing to the cabbage and carrots and massage well for 3-5 minutes. Refrigerate slaw for at least 1 hour or overnight. Remove the slaw at least 15 minutes before serving and sprinkle with sesame seeds.
Dish prepared by Michelle