This fresh and fruity take on coleslaw is used to teach professional knife skills and veggie prep to our kids in our Cooking for Life culinary arts training program, which prepares youth for a career in the hospitality industry.
For another warm-weather side, try our Grapefruit and Avocado Salad.
Dressing for salad
|4 tbsp||Olive oil|
|2 tbsp||Lemon juice, fresh|
|2 tbsp||Orange juice, fresh|
|3 tbsp||Sherry vinegar|
|1/2 tsp||Dijon mustard|
|4 tbsp||Sunflower seeds, roasted and salted|
|8 each||Carrots, medium, grated|
|1 each||Red onion, small, thinly sliced|
|1 each||Red cabbage, small, finely shreaded|
|2 each||Green apples, peeled, grated|
|1 each||Escarole or chicory, dandelion greens|
5 to 6 portions
- In a jar with a tight fitting lid, combine all the salad dressing ingredients; shake well. Set aside.
- In a large stainless steel bowl, combine the grated carrot, red onion and cabbage. Dress with the salad dressing. Allow to marinate overnight.
- Mix in apples and sunflower seeds.
- Serving suggestion – Arrange the leafy greens on 6 chilled salad plates. Place a small amount of carrot salad on each leafy green. Serve immediately.
Stainless steel bowls, measuring spoons, measuring cups, cutting board, kitchen knife, wire whisk