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Granny Smith Minted Napa Coleslaw

January 5, 2010

Granny Smith Minted Napa Coleslaw

Step 1 Ingredients:
1⁄2 cup Sour Cream
1 teaspoon Ground Cumin
1⁄2 teaspoon Turbinado Sugar, (Raw Cane Sugar)
1⁄2 teaspoon Paprika
1⁄8 teaspoon Garlic Powder
3 tablespoons Fresh Mint, Chopped fine.
2 tablespoons Buttermilk
2 tablespoons Mayo, I use the Olive Oil mayo from Kraft.
1 tablespoon Poppy Seeds

Step 1: Place all the ingredients in a large glass mixing bowl. Use a fork or a small wire whisk to whip all ingredients together till smooth and consistent. Taste and add salt if desired.

Step 2 Ingredients:
1 medium Carrot, Sliced thin into “coins”.
10 leaves Napa Cabbage, Sliced thin across the stem.
1⁄2 Granny Smith Apple, washed, cored and chopped with the skin on
2 pinches Kosher Salt or Sea Salt, Season to taste

Step 2: Add vegetables to dressing and toss with a fork till all are coated with dressing. Season with salt to taste.

Step 3: Chill in Refrigerator for about 30 minutes to firm it up a bit.

Step 4: Serve cold with rich savory and heavy dishes to break up the meal and cleanse the palate.

Enjoy and see you well fed in the New Year!

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