Carrot Coleslaw & Sesame Seeds

Carrot Coleslaw

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!

Ingredients needed

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

Cooking instructions

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

One Response to Carrot Coleslaw & Sesame Seeds

  1. I like this recipe! The ingredients are easy-to-find and the whole thing is very simple to make.

    Also, carrots and cabbage are good for you. Aside from benefiting your eyes, carrots also act like a toothbrush to the teeth, wiping away excess bacteria and plaque. They also stimulate saliva flow which is vital to the maintenance of oral health. Plus, the vitamin A and C found in carrots strengthen gums.

    Cabbage is also rich in vitamins and minerals like calcium which helps build the enamel. It also has folic acids for the prevention of gum disease.

    I will definitely try this out! By the way, any recommendation on what can be a substitute for apple cider vinegar? Thanks!

    All the best,

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