Food Service Version
Yield
120 1/4 cup servings
Ingredients
6 lbs cabbage
4 apples
¼ cup lemon juice
½ cup olive oil
½ cup apple cider vinegar
1 Tbsp fresh ginger, peeled and minced
1 Tbsp honey
1 Tbsp dijon mustard
½ tsp garlic, minced
1 tsp salt
¼ tsp pepper
2 cup dried cranberries
1 cup sunflower seeds
Directions
- Remove cores and shred cabbage.
- Core and thinly slice apples, and toss with lemon juice to prevent browning.
- In a small bowl, whisk oil, vinegar, ginger, honey, mustard, garlic, salt, and pepper until well combined.
- In a large bowl, combine cabbage and apples. Drizzle with dressing and toss to coat. Add cranberries and sunflower seeds, mixing again to combine.
Home Version
Yield
~6 servings
Ingredients
½ cabbage, cored and shredded
1 apple, thinly sliced
2 Tbsp lemon juice
3 Tbsp olive oil
3 Tbsp apple cider vinegar
½ tsp minced fresh ginger
½ tsp honey
½ tsp dijon mustard
⅛ tsp garlic, minced
½ cup dried cranberries
¼ cup sunflower seeds
Salt and pepper, to taste
1 apple, thinly sliced
2 Tbsp lemon juice
3 Tbsp olive oil
3 Tbsp apple cider vinegar
½ tsp minced fresh ginger
½ tsp honey
½ tsp dijon mustard
⅛ tsp garlic, minced
½ cup dried cranberries
¼ cup sunflower seeds
Salt and pepper, to taste
Directions
- Remove cores and shred cabbage.
- Core and thinly slice apples, and toss with lemon juice to prevent browning.
- In a small bowl, whisk oil, vinegar, ginger, honey, mustard, garlic, salt, and pepper until well combined.
- In a large bowl, combine cabbage and apples. Drizzle with dressing and toss to coat. Add cranberries and sunflower seeds, mixing again to combine.
Source: New School Cuisine
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