confetti coleslaw
(click on image to enlarge)
serves 4 as a side salad
light and refreshing
Ingredients
- 1 fennel bulb,also called anise, reserve fronds
- ¼ head purple cabbage
- 1 carrot
- `````````````````````````````````````````````
- dressing
- 1 tablespoon poppy seeds
- 1 tablespoon sesame seeds
- 2 tablespoons agave
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
Preparation
1.process fennel,cabbage,and carrot using fine shredder blade.
2.shake dressing ingredients in a jar and pour over salad with some chopped fronds as garnish.
Comments
pianissima writes: (April 24, 2008)
this looks beautiful delicious and simple. great three.
sweetpea writes: (April 24, 2008)
Evergreen, I love this and have been making something very similar for the last 3 days with beet, carrot and zucchini. It’s lovely isn’t it?
http://www.rawlifestyle.co.uk
TomsMom writes: (April 26, 2008)
Ah, I have all of the ingredients. Thanks for my lunch for today!:-)
artistruth writes: (April 27, 2008)
i made this today minus the oil and i forgot fennel but put a grated parsnip in instead. it was so good… i also put in those fried shallots you get at the indian grocery store to entice the meat and potato eaters in the house. everyone was well impressed. i had it again for dinner with a big dollop of tahini on top, now that was heavenly…
ilikenuts writes: (April 28, 2008)
THATS soooo beeutiful! have got no processor so i shred everything by hand usually. all that crunch, colour and flavour. yum! made sumthin like this for a potluck yesterday with a killer dressing!
evergreen writes: (June 09, 2008)
hi everyone!thanks for the nice comments:)
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