1 c. cabbage (shredded)
1/2 c. carrot (shredded)
1/2 c. walnuts (chopped)
1/2 c. apple (diced)
1/2 c. celery (chopped)
2 T. Vegenaise (grapeseed oil variety)
1 T. honey
1/2 t. poppy seeds
1/2 t. soy milk
Combine cabbage, carrot, walnuts, apple, and celery in medium mixing bowl; set aside.
In small mixing bowl, whisk together Vegenaise, honey, poppy seeds, and soy milk.
Pour over cabbage mixture; stir until all ingredients are well coated with dressing.
Serve immediately or refrigerate until ready to serve.
Yield: Three one-cup servings.
Per serving: calories: 252; fat: 19.4 grams; saturated fat: 2.3 grams; sodium: 90.3 milligrams; carbohydrates: 18.8 grams; dietary fiber: 3.2 grams; protein: 3.8 grams.
Note: You can serve this on a tray with frilly lettuce or roll small amounts of cabbage salad in green frilly leaves and fasten with a toothpick. This also makes a scrumptious filling for crisp red apples. Hollow out the middle of each apple and fill with coleslaw. Put the apple on a small plate and sprinkle a few chopped walnuts and grated carrot at the base of the apple for garnish.
The Micheff Sisters