Spring Slaw

This recipe is from www.sunday-suppers.com

If you have not yet checked out this website, please take a moment to do so.

This slaw looks oh so delicious and on a day like today, when it seems demoralizing to look out the window at the falling snow, this Spring recipe looks like a real treat!

Recipe : Spring Slaw

sweet peas, torn cornbread, mint-cumin vinaigrette

Serves 4

1 cup fresh sweet peas – thinly sliced on the bias

1 1/5 cup white cabbage – thinly sliced

1 cup arugula

1 1/2 cup frisse

micro daikon radish sprouts

lots of torn mint

toss it with a cumin vinaigrette

Cornbread Croutons

we toasted rough cut cornbread cubes with olive oil and chili pepper powder for about 10-15 minutes at 350 degrees

Vinaigrette

½ cup honey

¼ cup apple cider vinegar

Juice of 1 lemon

1 tsp cumin

¾ cup extra-virgin olive oil

Coarse salt and freshly ground pepper

In a small bowl, whisk together honey, vinegar, lemon juice, and cumin. Slowly whisk in olive oil to form an emulsion.

Season with salt and pepper.