Coleslaw with Apple
Portion Size: 1/2 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups cabbage | Washed, trimmed and shredded (1/8 inch) |
| 2 unpeeled tart apples | Washed, trimmed and chopped |
| ½ cup carrots | Washed, peeled, trimmed and shredded |
| 1 small green pepper | Washed, trimmed and finely chopped |
| 1 cup chopped celery | Washed, trimmed and chopped |
| ½ cup vegetable oil | |
| ¼ cup lemon juice | |
| ¼ cup honey | |
| 1 teaspoon celery seed |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a mixing bowl combine cabbage, celery, apple, carrot, and green pepper. | |
| 2 | For dressing oil, lemon juice, honey, and celery seed. | |
| 3 | Toss together. Chill until ready to serve. |
Variation: Coleslaw with Fennel and Pine nuts: Omit green pepper and celery. Add 1 large bulb fresh fennel, shredded and top with 2 tablespoons pine nuts.
Posted in Vegetable Salad Recipes
