This is a wonderful slaw recipe that was posted in one of my diabetic magazines. My family really enjoys this recipe.
It's light,crunchy and cool- wonderful for a hot summer day.
napa cabbage, cored
green cabbage, cored
red radishes (about 12 medium to large), trimmed
broccoli florets seperated from stalks
green onions, pale and green parts, sliced 1/4-inch thick
green beans, ends trimmed, sliced 1/4-inch thick
extra virgin olive oil
2 1/2 Tbsp
cider vinegar or more to taste
kosher or sea salt and freshly ground black pepper
How To Make
Chop cabbages, radishes and broccoli florets into very small pieces. With a knife or vegetable peeler, pare the tough outer layer of the broccoli stalks to reveal the pale core. Chop the cores the same size as the vegetables.
Put all the chopped vegetables in a large bowl and add the green onions and green beans. Toss to mix.
For the dressing: Whisk together the olive oil, vinegar, honey, ginger, salt and pepper according to taste. Add the dressing to the slaw. Toss well to coat. Cover and refrigerate about an hour before serving. The slaw will remain crunchy for at least eight hours.
NOTE: Dressing recipe can be doubled if you desire a heavier dressed slaw.
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