Apple and Carrot Slaw (Nova Scotia)

A popular side to many seafood dishes.

½ head cabbage
2 carrots, peeled
1 crisp apple, peeled
2 Tbsp. apple cider vinegar (30 mL)
4 Tbsp. mayonnaise (60 mL)
4 Tbsp. raw sugar (60 mL)
1 tsp. sea salt (5 mL)
1 tsp. black pepper, freshly cracked (5 mL)

To Serve:
2 Tbsp. mixed seeds, such as pumpkin, sunflower, hemp or sesame (30 mL)
2-3 Tbsp. sprouts (50 g)

Peel outer layer from cabbage and remove core. Shred both the cabbage and the carrot into fine slices. (This is easiest in a food processor using the grating blade. If that’s not an option, use a knife or a sharp grater). Transfer to a bowl and set aside.

In a small bowl combine remaining ingredients. Pour over cabbage, carrots, apple and toss to coat.

Cover and refrigerate for at least 1 hour before serving, or up to six hours. Coleslaw will keep in the refrigerator for up to 5 days.

Top with seeds and sprouts before serving.