Apple and Carrot Coleslaw
1/2 head Cabbage
2 Carrots, peeled
1 Crisp apple
1 tbsp/ 15mL Apple cider vinegar
4 tbsp/60mL Mayonnaise or plain yogurt 1 tbsp/15mL Sugar
1 tsp/ 5mL Salt
1 tsp/5mL Black pepper
2 tbsp/30mL Mixed seeds (pumpkin, sunflower)
Peel outer layer from cabbage and remove core. Finely shred the cabbage and the carrot using a knife, grater or food processor. Wash and dice the apple. Transfer to a bowl and set aside.
In a small bowl combine remaining ingredients. Pour over cabbage, carrots, apple and toss to coat. Cover and refrigerate for at least 1 hour before serving, or up to six hours. Coleslaw will keep in the refrigerator for up to 5 days.
Top with seeds and sprouts before serving.