Cole Slaw

Ingredients:

2 cups green cabbage, shredded, preferably Savoy 

1 cup red cabbage, shredded 

1 heaping cup carrots, grated 

2 scallions, roughly chopped  

½ red pepper, roughly chopped 

½ green pepper, roughly chopped 

Black Pepper, to taste 

Dressing: 

1 whole orange, make ¼ cup juice  

Zest from 1 orange, yield 1 tbl 

¼ cup Apple cider vinegar 

¾ tsp Dijon mustard 

½ tsp Date paste 

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Directions:

• In a big bowl, mix the shredded green and red cabbage plus the shredded carrots. 
Look for a nice balance of color throughout.

• In a food processor place the scallions and peppers. Pulse just a few times, you want 
mixture to be a rough puree, but you don’t want it soupy. Add this mixture to the slaw. 

• Make dressing, by zesting a full orange, to yield 1 tbl grated zest. Then squeeze half the 
orange, to yield ¼ cup juice. Pour the juice and zest into a bowl. Add vinegar, mustard,
date paste. 

• Pour dressing over the slaw and mix thoroughly. You can serve immediately. Or refrigerate for
several hours as slaw marinates and absorbs flavors.