Red Cabbage, Carrot and Apricot Salad

Here’s a nice change of pace from “white” coleslaw —  a combination of red cabbage and carrot, sweetened with dried apricots. It adds a refreshing note to spicy meals and adds vibrant color to the plate.

Serves: 6

• 1/2 small head red cabbage
• 3 to 4 medium or 2 large carrots
• 1/2 cup dried apricots, sliced
• Juice of 1/2 lemon or lime, or 2 tablespoons lemon or lime juice
• 1/2 cup plain coconut or soy yogurt
• 1/4 cup vegan mayonnaise
• 2 tablespoons minced fresh dill, cilantro, or parsley
• 2 to 3 tablespoons toasted sunflower seeds
• Salt and freshly ground pepper to taste

Grate the cabbage and carrots with a coarse grating attachment in a food processor or slice into short thin shreds by hand. Grate the carrots with a hand grater, or, if you’d prefer, slice them into thin rounds.

Combine the cabbage and carrots in a serving bowl with the remaining ingredients and mix well. Let the salad stand, covered, for about 30 minutes before serving.

• Here are more recipes for making the most of carrots.
• Here are lots more creative and colorful slaw-style salads.