Red and Green Slaw

[Guest guest]

RED AND GREEN SLAW (from 's Home Kitchen Cookbook - vegan

restaurant in NYC)

Yield: 4-6 servings Prep time: 40 minutes

Low in fat, high in flavour, and has a wonderful crunchy texture.

Fast to prepare, a quick snack or light meal when you're on the run!

Note: Make sure to use top-quality organic unpasteurized ACV,

otherwise, you don't get the real taste or the enzymes!

8 C shredded cabbage (red and green)

2 carrots, coarsely grated

1 teaspoon sea salt

2 scallions finely sliced

2 Tbs ACV

2 Tbs Fresh Dill

1 tsp caraway or fennel seeds, lightly toasted

1 Tbs olive oil

1. Remove outer tough leaves of cabbage, quarter it and remove

the core. Lay cut-side down on cutting board and cut crosswise in

fine strips. You can also grate it with a mandolin-style slicer or

chop it in a food processor fitted with the slicing blade.

2. combine the cabbage, carrots and salt in a large mixing bowl.

3. Add the scallions, vinegar, dill and seeds, toss well.

4. Add the oil and toss again. Chill for 20 minutes and adjust

the seasonings before serving.

From " The Home Kitchen " cookbook, by McEachern

(Organic, Vegan restaurant in New York City)