Holiday Coleslaw

Name: Holiday Coleslaw
Ingredients: 2 cups Red cabbage, shredded; 1 ea large Carrot, shredded; 1 ea Apple, peeled and shredded; 3 Tbsp Thompson raisins; 1/4 cup Dried cranberries; 1/3 cup Walnut crumbs; 1/4 cup Minced parsley; 1 Tbsp Cider vinegar; 1 Tbsp Lemon juice; 2 Tbsp Olive oil; 1/4 tsp Coriander ground; to taste Salt and pepper; as needed Alfalfa sprouts for serving

October 1, 2006 Dorothy W. - Veg Entertaining

About

I created this colourful and flavourful recipe as the salad course for a vegan Thanksgiving dinner. It would also work well for Christmas or any other fall & winter gathering.

Ingredients

Red cabbage, shredded		2 cups
Carrot, shredded		1 ea large
Apple, peeled and shredded		1 ea
Thompson raisins		3 Tbsp
Dried cranberries		1/4 cup
Walnut crumbs		1/3 cup
Minced parsley		1/4 cup
Cider vinegar		1 Tbsp
Lemon juice		1 Tbsp
Olive oil		2 Tbsp
Coriander ground		1/4 tsp
Salt and pepper		to taste
Alfalfa sprouts for serving		as needed

Directions

Wash raisins and cranberries then soak for 1/2 hour in warm water. Drain.
In a salad bowl mix all ingredients together and season with salt and pepper. Allow to sit for 1 hour before serving.
Serve on a bed of alfalfa sprouts.