Sunday, October 18, 2015

Red Coleslaw with Blueberries

1 very small red cabbage
Chives or a tiny sliver of red onion
1 cup of blueberries
Some yellow tomatoes
2 cloves of garlic
Some edible flowers

Olive oil
Lemon juice/ vinegar
A dash of agave syrup
- all organic

Remove core and outer leaves from the cabbage. Shred everything very finely. Press garlic, cut chives/onion small.
Make a vinaigrette from the oil, lemon, syrup and garlic. Mix under the cabbage. Cover and let it settle for 15 min. Before serving, mix the blueberries and small tomatoes under and sprinkle with flowers.

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