Recipe: Sloppy Slaw
from the book Eat Fresh Food by Rozanne Gold
1/2 large green cabbage
1 cup grated carrots
1 medium red bell pepper
1/2 cup freshly minced chives
1/2 cup diced carrots
1 tablespoon chopped onion
1/2 cup orange juice
4 teaspoons rice vinegar
1 teaspoon fresh ginger
1 tablespoon olive oil
Put ll the dressing ingredients plus 1/2 teaspoon salt in the bowl of a food processor and process until very smooth.
Place the cabbage cut side down on a cutting board.
Using a sharp knife, cut the cabbage into ultrathin slices.
Place the shredded cabbage and grated carrots into a large bowl.
Cut the bell pepper into very thin strips and add to bowl.
Pour the dressing over the slaw and toss.
Scatter chives on top.
Cover and refrigerate for 1 hour.
Posted: to Recipes on Wed, May 16, 2012
Updated: Wed, May 16, 2012