Try this salad as a nice change from traditional coleslaw or "cold slop" as my nephew Ryan called it when he was four. It is reminiscent of the carrot and raisin salad that was popular when I was growing up. The recipe is Indian inspired and was first made as part of my "Tikka and Tandoori" cooking class. The addition of nuts is a suggestion I incorporated from a class participant.
4 cups (1000 ml) cabbage, red, raw, shredded
2 cups (500 ml) carrots, grated
3 Tbsp (45 ml) candied ginger, raisins and/or dried sour cherries
1/4 cup (60 ml) slivered almonds
2 Tbsp (30 ml) dark brown sugar - demerara
1 cup (250 ml) sour cream, organic, light
2 Tbsp (30 ml) lemon juice, freshly squeezed - juice from 1/2 small lemon
1/2 tsp (2.5 ml) black pepper, freshly ground
Optional: chili powder or fresh minced red hot chile! Most of us have Mexican style chili powder in our cupboard and this would work fine. So does powdered cayenne if you prefer a bit more heat. I usually make it with just the black pepper.
1. Shred red cabbage and grate carrots. M
2. Stir together sour cream, fresh lemon juice, dark brown sugar and freshly ground black pepper. Add to vegetables and mix well. Chill and serve.
NUTRITION FACTS (per 125 ml serving): 110 calories, 5 grams of fat, 2 g saturated fat, 10 mg cholesterol, 55 mg sodium, 15 g carbohydrate, 2 g fibre, 3 g protein. %Daily Values are 90% vitamin A, 50% vitamin C, 8% calcium and 4% iron. Percent daily values are based on a 2,000 calorie diet.
© Nancy Guppy, RD, MHSc
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