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July newsletter

Summer is here (officially 3 days from now) and some of our kitchens will be having thee last cooks this month. Three of us have decided to continue through the summer or at least part of it.

Many of us have been preparing salads and other summery dishes these past two months. One of the dishes my group made was this cole slaw recipe which includes fruit in its ingredients, an attraction to children and others who are not particularly fond of veggies. We made it in May when Country Grocer had a sale on multi-coloured carrots. These are heritage vegetables and have a slightly different taste than regular carrots. They worked well in this cole slaw and provided some nice colour as well. They are still available in some stores so look around and give them a try.

COLE SLAW
Serves 12

1/2 cabbage
4 Carrots
1 Apple
1 Orange
1/2 Cup Raisins
1/2 Cup Mayonnaise
1/2 Cup Yogurt

1. Quarter cabbage, remove core, slice thinly, cut across shreds about 1″.
2. Grate carrots. Cube apples, Place on top of cabbage and carrots in bowl.
3. Peel oranges, cut over apples so juice coats apples.
4. Add raisins, mayonnaise and yogurt. Mix well.

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