Tbsp of apple cider vinegar (45ml)
tsp of packed brown sugar (5ml)
pinch of each salt and pepper (pinch)
cup of vegetable oil (50ml)
large carrot peeled (1)
small zucchini (1)
cup coarsely chopped red cabbage (250ml)
celery stalk, coarsely chopped (1)
cup blanched green beans, halved (250ml)
In a small bowl, whisk apple cider with brown sugar, salt and pepper. Slowly drizzle in vegetable oil, whisking constantly until emulsified. Set aside.
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.
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.