For the slaw:
·½ head cabbage, thinly sliced
·2 small beets, stemmed
·3 carrots
·2-3 pears or apples
·½ cup pine nuts
·½cup pomegranate arils
·½ cup dried cranberries or raisins
For the dressing:
·3 tablespoons balsamic or cider vinegar
·1 tablespoon lemon juice
·2 tablespoons olive oil
·1.5 tablespoons honey
·1 tablespoon maple syrup
·1 teaspoon Dijon mustard
·salt and pepper to taste
Boil beets until fork tender, or about 30 minutes, then drain. Once cooled, peel skin with a knife or peeler. Julienne the pears/apples, carrots, and beet with a mandolin, shredding blade of a food processor, or grater. Then, combine with the cabbage. Make the dressing by whisking together all of the dressing ingredients. Toss the dressing through, along with the pomegranate arils, cranberries/raisins, and pine nuts, then serve.
It is important for me to feel a connection with those who grow my food, I am happy to say Sarah Green's Organics fulfills that. I enjoy Sarah's weekly newsletter detailing what is available, & ideas of how to cook specific vegetables.
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