Cooking Green Recipe
Festive Raisin-Almond Slaw
A beautiful, easy-to-make salad for all occasions. The toasted almonds contribute a special flavor. Use organic, locally grown ingredients, if possible.
- 1/3 c. slivered almonds
- 6-7 c. thinly sliced red cabbage
- 1/3 c. raisins or dried cranberries
- 2 T. minced fresh parsley
- 1/2 c. dairy-free, egg-free mayonnaise
- (such as Vegenaise)
- 1 T. lemon juice
- 1 t. sugar (optional)
- 1 t. salt or to taste
- 1/4 t. pepper or to taste
In a shallow baking dish toast raw almonds at 325° for about 10 minutes, until lightly browned and fragrant.
Remove wilted outer leaves from cabbage. Slice cabbage head in two and remove core. Slice each half in two. On a cutting board use a sharp knife to shave each quarter of cabbage into thin strips to make 6-7 cups. Place sliced cabbage in a big bowl.
Sprinkle raisins, parsley, and toasted almonds over cabbage, and toss until well mixed. In a small bowl blend Vegenaise, lemon juice, sugar, salt, pepper, and parsley. Pour dressing over cabbage and toss thoroughly. Makes about 7 cups of salad. Option: A chopped, small organic apple can be added.
Adapted by Kay Bushnell from a recipe by N. Atlas