Monday, August 30, 2010

Rainbow Slaw

¼ of both a red and green cabbage, finally sliced
2 carrots, grated
1 zucchini, grated
1 small apple, grated
3-4 large spinach leaves, finely sliced
½ cup sultanas, soaked

½ clove garlic
1 teaspoon of fresh ginger
Juice of ½ lemon
Juice of ½ orange
3 tablespoons of flax oil
Pinch of salt

Blend the dressing, and stir through all ingredients. Leave for at least ten minutes so the salad absorbs the dressing flavours.

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