Coleslaw
This tangy, colourful salad isn't your traditional picnic coleslaw. The cumin and cilantro add some unexpected flavours
1 cup (250 mL) shredded red cabbage
1 cup (250 mL) shredded green cabbage
1 granny smith apple, shredded
1/2 cup (125 mL) broccoli stem, shredded
2 cups (500 mL) cilantro leaves
1 cup (250 mL) shredded carrots
1/2 cup (125 mL) shredded parsnips
1/2 cup (125 mL) sunflower seeds
1/2 cup (125 mL) flaxseed oil
1/4 cup (65 mL) lime juice
2 tsp (10 mL) ground cumin
2 tsp (10 mL) chili powder
2 tbsp (30 mL) honey
salt and pepper to taste
For slaw: combine red cabbage, green cabbage, granny smith apple, broccoli stem, cilantro leaves, carrots, parsnips and sunflower seeds.
For dressing: In a small bowl whisk together the flaxseed oil, lime juice, honey, ground cumin and chili powder. Season with salt and pepper.
Pour the vinaigrette over the coleslaw, folding the ingredients together until coated. Season to taste.
Web exclusive, October 2010
