I made this for dinner after a long day in the garden, pulling spent plants, harvesting veggies, and pulling the never ending chickweed. It was crunchy, sweet, tart and oh, so good. We'll be eating this a lot for the next couple of weeks.
1/4 head green cabbage, shredded
1/4 head purple cabbage, shredded
2 carrots, shredded
2 Tbsp. sugar or honey
2 Tbsp. cider vinegar
3 Tbsp. vegetable oil
1/4 cup non-fat greek yogurt
handful of sunflower seeds
handful of dried, sweetened cranberries or cherries
Mix green cabbage, purple cabbage and carrots together. Set aside.
Mix sugar or hone with vinegar, stir until sugar is dissolved, add oil and whisk. Add yogurt and whisk until smooth. Pour over cabbage and carrots, mix well and let sit for about 30 minutes. Add cranberries and sunflower, mix. Keeps several days covered in the refrigerator.
August 13, 2012 Daylight 16 hours, 42 minutes, 48 second Current Temp: 62ºF