Apple Carrot Slaw



Prep Time
15 Minutes
Yield:
2 to 4 Servings
Chef:
Renée Lavallée
Source:
The Canteen

Ingredients: 

½ Savoy Cabbage, shredded
4 Heirloom Carrots, grated
1 Apple, julienned
2 tbsp Apple Cider Vinegar
1 Lemon, juice & zest
3 tbsp Mayo
2 tbsp Nova Scotia Maple Syrup
1 tsp. (5mL) cracked black pepper
½ cup Sunflower Seeds
½ cup Pumpkin Seeds
½ cup Dried Cranberries
½ cup Italian Parsley, chopped
1 tsp Celery Seeds

Method: 

In a large mixing bowl, mix together the shredded cabbage, carrot and apple. Add the seeds & dried cranberries. In another bowl, whisk together the mayo, maple syrup, vinegar, lemon juice & zest and celery seeds. Season with salt and pepper.

Pour over vegetables and toss. Add chopped parsley and check for seasoning.