Maple-Mustard Vegetable Slaw

 
3 cups red cabbage, shredded
2 cups white cabbage, shredded
2 cups savoy cabbage, shredded
2 cups carrots, shredded
1 cup green onion, thinly sliced
1 recipe Zippy Maple-Mustard Dressing
1/2 cup freshly chopped parsley
salt and pepper to taste
 

In a large bowl, place the red cabbage, white cabbage, savoy cabbage, carrot, and green onions, and toss well to combine. Add the dressing and parsley, and toss well to evenly coat the vegetables with the dressing. Allow the flavors to blend for 15 minutes. Taste and season with salt and pepper to taste. Best served at room temperature.

Serves 8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett