Cabbage-Apple-Carrot Cooler
Thanks to contributing editor Lauren White for sharing this recipe!
Editor’s note: The recipe calls for red cabbage, but it will taste just as good with green cabbage.
3 cups thinly shredded red cabbage
1 medium Granny Smith apple, diced
1/4 cup raisins
1 small carrot, peeled and grated
1 tablespoon sesame or poppy seeds
1 to 2 tablespoons minced fresh mint or 1 to 2 teaspoons dried (I like to use fresh parsley instead)
1 cup plain yogurt
Juice of 1/2 lemon
1 teaspoon sesame oil
1 to 2 tablespoons agave nectar or honey, to taste
Combine first 6 ingredients in a large bowl. Combine yogurt, lemon, sesame and agave in a separate bowl, and mix. Pour over the cabbage mixture and toss to coat.
Serves 6.
From “Vegetariana: A Rich Harvest of Wit, Lore and Recipes,” Nava Atlas, Little Brown and Company, Boston, 1993.