Red Cabbage and Carrot Salad
Portion Size: 1/2 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 pounds red cabbage | Washed, cored, and finely shredded |
| 3 carrots | Washed, peeled, and shredded |
| 1 tablespoon parsley | Washed, trimmed and finely chopped or 2 tsp. dried parsley |
| 1 teaspoon chives | Washed, trimmed and finely chopped or 1 tsp. dried chives |
| 2 tablespoon lemon juice | |
| 2 tablespoon sherry vinegar | or white wine vinegar |
| ½ teaspoon salt | |
| ¼ teaspoon ground black pepper | |
| 1 small garlic clove | Wash and finely minced |
| 1 teaspoon Dijon mustard | |
| 1 teaspoon honey | |
| 6 tablespoons extra virgin olive oil or canola oil (or a mix of the two) | Or use 2 tablespoons plain low-fat yogurt or buttermilk and 4 tablespoons oil |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cover the shredded cabbage with cold water, and let sit for 15 minutes while you prepare the remaining ingredients. Drain. | |
| 2 | Toss together the cabbage, carrots, parsley, and chives. | |
| 3 | Whisk together the lemon juice, vinegar, salt, pepper, garlic, honey and Dijon mustard. Whisk in the oil. | |
| 4 | Toss with the vegetables and herbs. Chill. |
Posted in Vegetable Salad Recipes
