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CARROT CAYENNE COLESLAW

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    Source: www.foodreference.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, C
    MineralsNatrium, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/2 small green cabbage head, cored and sliced thinly

    2. 2 large carrots, grated

    3. 1/4 small purple cabbage head, cored and sliced thinly

    4. 1/2 teaspoon Dijon mustard

    5. 1/4 cup champagne vinegar

    6. 1 teaspoon agave nectar or organic raw cane sugar

    7. 1 teaspoon coarse sea salt

    8. 1/4 teaspoon cayenne

    9. 3 tablespoons extra-virgin olive oil

    10. 2 tablespoons sesame seeds, toasted

    Instructions Jump to Ingredients ↑

    1. Directions Place the green cabbage and carrots in one bowl and the purple cabbage in a separate bowl.

    2. In an upright blender, combine the mustard, vinegar, agave nectar, salt, and cayenne. While blending, slowly add the olive oil.

    3. Add half of the dressing to the green cabbage/carrots and add the remaining dressing to the purple cabbage. Massage them both well until wilted, about 3 to 5 minutes each Cover, and refrigerate them for at least 1 hour or overnight. Remove at least 15 minutes before serving, combine them, add the sesame seeds, and mix well.

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