Note: this piece first appeared in the October 2006 issue of Clark Wellness ForkBytes.
This is a refreshing, sweet take on slaw.
Serves 4
1/2 head green cabbage, shredded
1 Granny Smith apple, cut into matchsticks
1 carrot, cut into matchsticks or shredded
2 scallions, thinly sliced
2 tablespoons apple cider vinegar
2 teaspoons brown rice syrup
1 teaspoon ground coriander
1 teaspoon prepared mustard, such as Dijon
1 tablespoon chopped flat-leaf (Italian) parsley
2 to 4 tablespoons extra-virgin olive oil
sea salt to taste
freshly ground black pepper to taste
Combine the cabbage, apple, carrot, and scallions in a serving bowl. In a separate small bowl, mix together the apple cider vinegar, brown rice syrup, ground coriander, mustard, parsley, and olive oil. Pour the dressing over the salad and toss to combine. Add sea salt and freshly ground black pepper to taste, and serve immediately.
