Red Cabbage and Carrot Slaw with Garlic Dressing
This slaw is a perfect companion to grilled meats, and can also be used as a condiment on burgers or pulled pork sandwiches.
Serves 6
3 tbsp fresh lime juice 45 mL
1 tsp Dijon mustard 5 mL
2 tsp sugar 10 mL
1 large clove garlic, minced
6 tbsp extra virgin olive oil 90 mL
4 cups shredded red cabbage 1 L
2 cups coarsely grated carrots 500 mL
3⁄4 cup chopped green onion 175 mL
1⁄3 cup raisins 75 mL
salt and pepper
Whisk the lime juice, mustard, sugar and garlic together. Slowly drizzle in the olive oil and whisk until blended.
In a large bowl, toss the red cabbage, carrots, green onion and raisins with the dressing, and season to taste.
The slaw can be made up to six hours in advance and chilled until ready to serve.
More of Anna Olson's Summer recipes
Tandoori Salmon Burgers
Fresh salmon suits the spices and tangy flavour of Indian tandoori. Use a good quality tandoori marinating paste or sauce found at your grocery store. The vibrant red colour blends with the salmon, and the sliced cucumbers and peaches add a mild contrast.
