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Crunchy Vegetable Slaw
(Serves 4)
5 stalks of bok choy (about 1/2 a head), thinly sliced
1/2 a small red onion, thinly sliced
1 cucumber, thinly sliced
1/2 cup of alfalfa sprouts (optional)
Dressing:
1 teaspoon ground coriander
1 teaspoon dijon mustard
2 Tablespoon apple cider vinegar (or lemon juice)
1/4 cup olive oil
2 teaspoon honey or brown rice syrup
Salt and black pepper to taste
In a bowl combine all ingredients.
Either eat immediately or chill for up to one hour.
Brenda Jaeck is a Holistic Nutrition and Lifestyle Counselor, Lecturer and Workshop Facilitator. She can be contacted at 917 213 9305 or brenda@seedstochange.com.
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