A

pple

‘N C

abba

ge S

law

Se

rve

as a

tast

y si

de d

ish

or a

s a

colo

rful a

dditi

on to

san

dwic

hes!

So

urce

: Pic

ture

the

Reci

pe

Serv

ings

6 In

gred

ient

s 3

cups

red

cabb

age

1 1/

2 cu

ps g

reen

cab

bage

or l

ettu

ce

2 ap

ples

, rec

omm

ende

d: g

olde

n va

riety

3

med

ium

car

rots

4

gree

n on

ions

3

Tbsp

cila

ntro

3 Tb

sp o

il 3

Tbsp

hon

ey

3 Tb

sp a

pple

cid

er v

ineg

ar

Juic

e of

one

lim

e, a

bout

1 T

bsp

Salt

& pe

pper

to ta

ste

O

ptio

nal:

Pinc

h of

cay

enne

Prep

arat

ion

1.

Shre

d th

e ca

bbag

e in

to fi

ne s

trip

s. M

easu

re c

abba

ge o

r let

tuce

and

add

to a

la

rge

mix

ing

bow

l.

2.G

rate

the

carr

ots

usin

g a

big

hole

d gr

ater

and

add

to th

e bo

wl a

long

with

slic

ed

gree

n on

ions

. 3.

Fine

ly c

hop

a sm

all h

andf

ul o

f cila

ntro

and

add

it to

the

sala

d m

ix.

4.La

stly

, cut

the

appl

es in

to th

in m

atch

-stic

k pi

eces

and

add

it to

the

sala

d. D

on’t

cut t

he a

pple

s un

til y

ou’re

read

y to

dre

ss th

e sa

lad

sinc

e th

ey w

ill tu

rn b

row

n.

Toss

eve

ryth

ing

toge

ther

wel

l.

5.Fo

r the

dre

ssin

g st

art w

ith th

e sa

lad

oil i

n a

jar o

r a b

owl.

6.

Add

the

hone

y, a

pple

cid

er, l

ime

juic

e, s

alt,

pepp

er, a

nd a

ligh

t dus

ting

of

caye

nne

to th

e oi

l.

7.

Put t

he li

d on

and

sha

ke th

e dr

essi

ng (i

f you

’re u

sing

a b

owl s

impl

y w

hisk

it w

ith

a fo

rk) u

ntil

the

oil a

nd o

ther

liqu

ids

are

mix

ed w

ell.

8.

Driz

zle

over

the

sala

d an

d to

ss w

ell u

ntil

ever

ythi

ng is

coa

ted

in th

e dr

essi

ng.

9.Se

rve

chill

ed.

Dig

Dee

per

For i

nfor

mat

ion

reci

pes,

less

ons,

reso

urce

s, gu

ides

, and

mor

e, v

isit:

ww

w.m

onta

na.

edu/

mth

arve

stof

them

onth

oil

A

pple

‘N C

abba

ge S

law

Se

rve

as a

tast

y si

de d

ish

or a

s a

colo

rful a

dditi

on to

san

dwic

hes!

So

urce

: Pic

ture

the

Reci

pe

Serv

ings

6 In

gred

ient

s 3

cups

red

cabb

age

1 1/

2 cu

ps g

reen

cab

bage

or l

ettu

ce

2 ap

ples

, rec

omm

ende

d: g

olde

n va

riety

3

med

ium

car

rots

4

gree

n on

ions

3

Tbsp

cila

ntro

3 Tb

sp o

il 3

Tbsp

hon

ey

3 Tb

sp a

pple

cid

er v

ineg

ar

Juic

e of

one

lim

e, a

bout

1 T

bsp

Salt

& pe

pper

to ta

ste

O

ptio

nal:

Pinc

h of

cay

enne

Prep

arat

ion

1.

Shre

d th

e ca

bbag

e in

to fi

ne s

trip

s. M

easu

re c

abba

ge o

r let

tuce

and

add

to a

la

rge

mix

ing

bow

l.

2.G

rate

the

carr

ots

usin

g a

big

hole

d gr

ater

and

add

to th

e bo

wl a

long

with

slic

ed

gree

n on

ions

. 3.

Fine

ly c

hop

a sm

all h

andf

ul o

f cila

ntro

and

add

it to

the

sala

d m

ix.

4.La

stly

, cut

the

appl

es in

to th

in m

atch

-stic

k pi

eces

and

add

it to

the

sala

d. D

on’t

cut t

he a

pple

s un

til y

ou’re

read

y to

dre

ss th

e sa

lad

sinc

e th

ey w

ill tu

rn b

row

n.

Toss

eve

ryth

ing

toge

ther

wel

l.

5.Fo

r the

dre

ssin

g st

art w

ith th

e sa

lad

oil i

n a

jar o

r a b

owl.

6.

Add

the

hone

y, a

pple

cid

er, l

ime

juic

e, s

alt,

pepp

er, a

nd a

ligh

t dus

ting

of

caye

nne

to th

e oi

l.

7.

Put t

he li

d on

and

sha

ke th

e dr

essi

ng (i

f you

’re u

sing

a b

owl s

impl

y w

hisk

it w

ith

a fo

rk) u

ntil

the

oil a

nd o

ther

liqu

ids

are

mix

ed w

ell.

8.

Driz

zle

over

the

sala

d an

d to

ss w

ell u

ntil

ever

ythi

ng is

coa

ted

in th

e dr

essi

ng.

9.Se

rve

chill

ed.

Dig

Dee

per

For i

nfor

mat

ion

reci

pes,

less

ons,

reso

urce

s, gu

ides

, and

mor

e, v

isit:

ww

w.m

onta

na.

edu/

mth

arve

stof

them

onth

oil