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A
pple
‘N C
abba
ge S
law
Se
rve
as a
tast
y si
de d
ish
or a
s a
colo
rful a
dditi
on to
san
dwic
hes!
So
urce
: Pic
ture
the
Reci
pe
Serv
ings
6 In
gred
ient
s 3
cups
red
cabb
age
1 1/
2 cu
ps g
reen
cab
bage
or l
ettu
ce
2 ap
ples
, rec
omm
ende
d: g
olde
n va
riety
3
med
ium
car
rots
4
gree
n on
ions
3
Tbsp
cila
ntro
3 Tb
sp o
il 3
Tbsp
hon
ey
3 Tb
sp a
pple
cid
er v
ineg
ar
Juic
e of
one
lim
e, a
bout
1 T
bsp
Salt
& pe
pper
to ta
ste
O
ptio
nal:
Pinc
h of
cay
enne
Prep
arat
ion
1.
Shre
d th
e ca
bbag
e in
to fi
ne s
trip
s. M
easu
re c
abba
ge o
r let
tuce
and
add
to a
la
rge
mix
ing
bow
l.
2.G
rate
the
carr
ots
usin
g a
big
hole
d gr
ater
and
add
to th
e bo
wl a
long
with
slic
ed
gree
n on
ions
. 3.
Fine
ly c
hop
a sm
all h
andf
ul o
f cila
ntro
and
add
it to
the
sala
d m
ix.
4.La
stly
, cut
the
appl
es in
to th
in m
atch
-stic
k pi
eces
and
add
it to
the
sala
d. D
on’t
cut t
he a
pple
s un
til y
ou’re
read
y to
dre
ss th
e sa
lad
sinc
e th
ey w
ill tu
rn b
row
n.
Toss
eve
ryth
ing
toge
ther
wel
l.
5.Fo
r the
dre
ssin
g st
art w
ith th
e sa
lad
oil i
n a
jar o
r a b
owl.
6.
Add
the
hone
y, a
pple
cid
er, l
ime
juic
e, s
alt,
pepp
er, a
nd a
ligh
t dus
ting
of
caye
nne
to th
e oi
l.
7.
Put t
he li
d on
and
sha
ke th
e dr
essi
ng (i
f you
’re u
sing
a b
owl s
impl
y w
hisk
it w
ith
a fo
rk) u
ntil
the
oil a
nd o
ther
liqu
ids
are
mix
ed w
ell.
8.
Driz
zle
over
the
sala
d an
d to
ss w
ell u
ntil
ever
ythi
ng is
coa
ted
in th
e dr
essi
ng.
9.Se
rve
chill
ed.
Dig
Dee
per
For i
nfor
mat
ion
reci
pes,
less
ons,
reso
urce
s, gu
ides
, and
mor
e, v
isit:
ww
w.m
onta
na.
edu/
mth
arve
stof
them
onth
oil
A
pple
‘N C
abba
ge S
law
Se
rve
as a
tast
y si
de d
ish
or a
s a
colo
rful a
dditi
on to
san
dwic
hes!
So
urce
: Pic
ture
the
Reci
pe
Serv
ings
6 In
gred
ient
s 3
cups
red
cabb
age
1 1/
2 cu
ps g
reen
cab
bage
or l
ettu
ce
2 ap
ples
, rec
omm
ende
d: g
olde
n va
riety
3
med
ium
car
rots
4
gree
n on
ions
3
Tbsp
cila
ntro
3 Tb
sp o
il 3
Tbsp
hon
ey
3 Tb
sp a
pple
cid
er v
ineg
ar
Juic
e of
one
lim
e, a
bout
1 T
bsp
Salt
& pe
pper
to ta
ste
O
ptio
nal:
Pinc
h of
cay
enne
Prep
arat
ion
1.
Shre
d th
e ca
bbag
e in
to fi
ne s
trip
s. M
easu
re c
abba
ge o
r let
tuce
and
add
to a
la
rge
mix
ing
bow
l.
2.G
rate
the
carr
ots
usin
g a
big
hole
d gr
ater
and
add
to th
e bo
wl a
long
with
slic
ed
gree
n on
ions
. 3.
Fine
ly c
hop
a sm
all h
andf
ul o
f cila
ntro
and
add
it to
the
sala
d m
ix.
4.La
stly
, cut
the
appl
es in
to th
in m
atch
-stic
k pi
eces
and
add
it to
the
sala
d. D
on’t
cut t
he a
pple
s un
til y
ou’re
read
y to
dre
ss th
e sa
lad
sinc
e th
ey w
ill tu
rn b
row
n.
Toss
eve
ryth
ing
toge
ther
wel
l.
5.Fo
r the
dre
ssin
g st
art w
ith th
e sa
lad
oil i
n a
jar o
r a b
owl.
6.
Add
the
hone
y, a
pple
cid
er, l
ime
juic
e, s
alt,
pepp
er, a
nd a
ligh
t dus
ting
of
caye
nne
to th
e oi
l.
7.
Put t
he li
d on
and
sha
ke th
e dr
essi
ng (i
f you
’re u
sing
a b
owl s
impl
y w
hisk
it w
ith
a fo
rk) u
ntil
the
oil a
nd o
ther
liqu
ids
are
mix
ed w
ell.
8.
Driz
zle
over
the
sala
d an
d to
ss w
ell u
ntil
ever
ythi
ng is
coa
ted
in th
e dr
essi
ng.
9.Se
rve
chill
ed.
Dig
Dee
per
For i
nfor
mat
ion
reci
pes,
less
ons,
reso
urce
s, gu
ides
, and
mor
e, v
isit:
ww
w.m
onta
na.
edu/
mth
arve
stof
them
onth
oil
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