Food Service version
Yield
Ingredients
1 1/2 lbs. cabbage
1 1/2 lbs. carrots
1 cup sunflower seeds
4 apples, cubed (optional)
1/4 cup fresh-squeezed lemon juice
Dressing Ingredients
5 Tbsp. cider vinegar
3 Tbsp. honey
2 1/2 tsp. fresh grated ginger or 1 tsp. ground ginger
2 1/2 tsp. dijon mustard
1 1/4 tsp. garlic, minced
Salt and pepper, to taste
Directions
2. Mix together dressing ingredients.
3. Add dressing to vegetables, mixing in beets last.
4. Let sit one hour before serving.
Home Version
Yield
Ingredients
2 carrots
1 cup shredded cabbage
Dressing Ingredients
2 Tbsp. cider vinegar
2 tsp. honey
1 tsp. fresh grated ginger or 1/3 tsp. dried ginger
1tsp. dijon mustard
1/2 tsp. garlic, minced
Salt and pepper, to taste
Directions
2. Mix together dressing ingredients.
3. Add dressing to vegetables, mixing in beets last.
4. Let sit for one hour before serving.
Source: VT FEED "A Guide for Using Local Foods in Schools," edited by GMFTS