Cabbage

Cabbage-Apple-Carrot Cooler

Posted by Carole Koch

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.

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