Friday, December 26, 2003
Christmas Red Cabbage Cole Slaw
Noël Slaw Rouge de Crucifère de Chou
Excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board Press, 2003
Gladys
Ingredients
!/2 head of red cabbage chopped (about 5 Cups)
2 stalks of celery diced
2 carrots diced
1/2 medium sweet white onion diced
1/2 Cup diced green pepper
1/2 Cup sugar
1/3 Cup vineger
1/3 Cup extra virgin olive oil
1/3 Cup red wine
2 Tbls sweet pickle relish
1 tsp celery seed
1/2 tsp dill weed
salt and pepper to taste
Preparation
Chop the cabbage, celery,carrot, onion, pepper and set aside. In a small bowl mix the sugar, vinegar, olive oil, wine, relish and spices with a wisk. Pour the vinegrette over the diced vegetables and marinate for 2 to 3 hours, can be made ahead and refrigerated over night.
Serves 6-8
Vegan
Excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board Press, 2003
Gladys
Ingredients
!/2 head of red cabbage chopped (about 5 Cups)
2 stalks of celery diced
2 carrots diced
1/2 medium sweet white onion diced
1/2 Cup diced green pepper
1/2 Cup sugar
1/3 Cup vineger
1/3 Cup extra virgin olive oil
1/3 Cup red wine
2 Tbls sweet pickle relish
1 tsp celery seed
1/2 tsp dill weed
salt and pepper to taste
Preparation
Chop the cabbage, celery,carrot, onion, pepper and set aside. In a small bowl mix the sugar, vinegar, olive oil, wine, relish and spices with a wisk. Pour the vinegrette over the diced vegetables and marinate for 2 to 3 hours, can be made ahead and refrigerated over night.
Serves 6-8
Vegan
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