Yields
6 servings
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ingredients
3
Tbsp of apple cider vinegar (45ml)
1
tsp of packed brown sugar (5ml)
1
pinch of each salt and pepper (pinch)
¼
cup of vegetable oil (50ml)
1
large carrot peeled (1)
1
small zucchini (1)
1
cup coarsely chopped red cabbage (250ml)
1
celery stalk, coarsely chopped (1)
1
cup blanched green beans, halved (250ml)
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directions
Step 1
In a small bowl, whisk apple cider with brown sugar, salt and pepper. Slowly drizzle in vegetable oil, whisking constantly until emulsified. Set aside.
Step 2
Using a vegetable peeler, scrape carrots and zucchini into long ribbons, and combine in a large bowl with the cabbage, celery and green beans. Toss coleslaw with dressing and let stand at room temperature for 15 minutes.
Step 3
Tip: To blanch beans, simply drop in a pan of boiling salted water for about 3 minutes. Drain in a colander and rinse with cold water. Drain again. Also, you could substitute green cabbage for the red in this recipe, or use a mixture of both.