Sunday, July 20, 2008
This easy cabbage and carrot side dish provides a variation to the standard coleslaw with a sweet and fruity dressing rather than a creamy mayonnaise. Recipe serves 6.
4 cups cabbage
1 cup grated carrot
2 tablespoons chopped chives
1 cup pineapple, cut into chunks
1/3 cup lemon or lime juice
1/3 - 1/2 cup orange juice
1/2 cup vegetable oil
Salt and pepper
2 tablespoons pine nuts, toasted
1. Thinly slice cabbage. Place the cabbage, carrot, chives, pineapple and pine nuts in a bowl.
2. Combine juices, oil, salt, pepper. Whisk until creamy.
3. Pour over salad and mix well.
4. Cover with plastic wrap until ready to serve.