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Colourful Carrot Salad with Ginger and Almond Dressing

Recipe by Alison Vipond, presented at the Club on 3 June 1998.

Combine all the salad dressing ingredients in a jar and shake - or use a liquidizer if possible. Pour the dressing over the cabbage and carrot mixture. Chill if possible. Garnish with toasted almonds before serving.

The dressing will keep in a sealed jar in the fridge for a week.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.

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Oxford Healthy Living Supper Club - http://www.ivu.org/hlsc/
This page added 19 June 1998 (last altered 29 Mar 2001) - comments and questions to Kake L Pugh (kake@earth.li).