Recipe

Tangy Rice Apple And Cabbage Slaw Recipe


Tangy Rice Apple And Cabbage Slaw Recipe
A different type of summer salad. Cooking Class Rice & Beans.

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Ingredients
  • 2/3 cup Celery Seed Vinaigrette (recipe follows)
  • 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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Comments


Yummmm Sounds like a perfect summer dish!!!


MY MOM WOULD LOVE THIS SHE JUST LOVES COLESLAW


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