Saturday, January 16, 2010

Red Cabbage Coleslaw

This is not a sweet coleslaw, although letting the salad sit in the refrigerator for a few hours lets the sweetness of the cranberries and raisins permeate throughout. This is a simple salad that reminds me of the wonderful salads we enjoyed in the Bavarian region of Germany. Lots of flavour with simple ingredients.

Red Cabbage Coleslaw

1 large carrot, peeled and shredded
1/2 small to medium head of red cabbage, shredded
1/3 cup of raisins
1/3 cup of cranberries
2 Tablespoons lemon juice
2 Tablespoons olive oil
salt and freshly ground black pepper to taste

Combine all ingredients in a medium to large bowl, toss thoroughly to combine. A handful of roasted sunflower seeds would be a nice addition just prior to serving.

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