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| Garden rainbow coleslaw RECIPE |
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| 5 Tbs |
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organic mayonnaise |
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| 1/2 cup |
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plain yogurt |
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| 6 Tbs |
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organic apple juice |
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| 1/2 tsp |
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granulated sugar |
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| 1 tsp |
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prepared mustard of your choice |
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| 1 tsp |
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prepared seasoning of your choice |
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| 3 cups |
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shredded garden cabbage |
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| 1/2 cup |
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shredded garden carrot |
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| 1 |
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large fresh, red bell pepper, cut into thin strips |
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| 1 |
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medium fresh, orange bell pepper, cut into thin strips |
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| 1 |
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medium fresh, yellow bell pepper, cut into thin strips |
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| 6 |
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fresh, scallions, thinly sliced, including some of green stalks |
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| 1 |
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clove of garlic, minced (optional) |
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Sea Salt and Pepper (optional) |
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| 1 |
In a large bowl, combine mayonnaise, yogurt, apple juice, sugar, mustard, prepared seasoning. Mix and stir well. |
| 2 |
Add the vegetables and toss to coat them with the dressing. |
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Refrigerate for two or more hours in a covered dish. Garnish with the thin strips of the red bell pepper, or edible flowers before serving. |
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| Servings: 6 |
| Yield: 6-8 |
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| Recipe Source |
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Source: All Foods Natural
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