Recipe: Sloppy Slaw

from the book Eat Fresh Food by Rozanne Gold



1/2 large green cabbage

1 cup grated carrots

1 medium red bell pepper

1/2 cup freshly minced chives


Carrot-ginger dressing:

1/2 cup diced carrots

1 tablespoon chopped onion

1/2 cup orange juice

4 teaspoons rice vinegar

1 teaspoon fresh ginger

1 tablespoon olive oil



Put ll the dressing ingredients plus 1/2 teaspoon salt in the bowl of a food processor and process until very smooth.


Place the cabbage cut side down on a cutting board.

Using a sharp knife, cut the cabbage into ultrathin slices.

Place the shredded cabbage and grated carrots into a large bowl.

Cut the bell pepper into very thin strips and add to bowl.

Pour the dressing over the slaw and toss.

Scatter chives on top.

Cover and refrigerate for 1 hour.

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