June 19, 2013 § 31 Comments
I made cole slaw twice this week. I love the creamy dressing and the crispiness of the cabbage. So fresh and raw. The first time I made it I followed a recipe from WILL DO THE DISHES blog. It was a fantastic recipe and if you haven’t yet, you must go visit this wonderful blog.
Today I am posting the second cole slaw I made. WILL DO THE DISHES cole slaw was to “write home about” so I decided to make a second batch. I remembered we had a little leftover shredded beetroot salad in the refrigerator. I tossed it in and was so pleased with the resulting pink hue! The beetroot salad was already lightly dressed with a balsamic vinaigrette and contained sunflower seeds. A nice fresh slaw to place on the side with your barbecue chicken and potato salad.
I n g r e d i e n t s
- 1/2 head green cabbage, shredded
- 1/2 head purple cabbage, shredded
- 1 large beet root, shredded
- 4 green onions, chopped
- 1 large carrot, julienned
- 1/2 cup chopped fresh parsley leaves
- 1 cup mayonnaise
- 1 tablespoon dijon
- 1 teaspoon coarsely ground black pepper
- 2 tablespoons sugar
- 2 tablespoon red wine vinegar
- 1/4 cup sesame seeds, toasted
M e t h o d
Shred, chop and julienne your vegetables and place in a large bowl and mix well with your hands. In a medium size bowl mix together parsley, mayonnaise, dijon, black pepper, sugar and vinegar and set aside. Place sunflower seeds in a non stick skillet over medium high heat, shake the pan occasionally to toast both sides. Remove from heat and allow to cool.
Combine the dressing with the vegetables and mix well. Add the sunflower seed and continue to toss until well combined. Chill before serving.
Serves 4-6 as a grilling side dish