Tangy Rice Apple And Cabbage Slaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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A different type of summer salad. Cooking Class Rice & Beans. Ingredients:
2/3 cup celery seed vinaigrette |
1 3/4 cups water |
2 tsp. butter |
1/4 tsp. kosher salt |
3/4 cup uncooked long-grain white rice |
2 cups shredded red and green cabbage or prepared coleslaw mix |
1 1/2 cups chopped, unpeeld tart red apples |
1/2 cup chopped green onions with tops |
1/2 cup grated carrots |
1/2 cup slivered almonds |
Directions:
1. Prepare Celery Seed Vinaigrette:
2. 1/2 cup Vegetable
3. 3 Tbs. Honey
4. 2 Tbs. White Wine Vinegar
5. 1 tsp. Celery Seed
6. 3/4 tsp. dry Mustard
7. Salt to taste
8. Combine oil, honey, vinegar, celery seed and mustard in small bowl. Stir until well blended with wire whisk. Add salt; stir to blend. Set aside.
9. Bring water, butter and salt to boil in 2-quart saucepan over medium-high heat.
10. Stir in rice. Reduce heat to low; simmer, covered, 20 minutes. Remove from heat. Let stand 5 minutes or until water is absorbed; set aside.
11. Combine cabbage, apples, green onions, carrots and almonds in large bowl.
12. Add rice; mix well.
13. Stir in Celery Seed Vinaigrette; toss until well combined.
14. Cover; refrigerate until ready to serve.
15. The dressing can be made up to 2 days ahead. Cover and store in refrigerator. Whisk befoe using.
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