SimplyGlutenMag.com for more information and recipes. This recipe is from the January-February 2013 issue...
I served this with the chicken tacos but...
what about on vegetarians hotdogs, beside a mushroom burger...opportunities...
See how delicious...now, my version, but not much different ...
1 tablespoon honey mustard
1 tablespoon spicy brown mustard
1 tablespoon lemon juice
1 teaspoon balsamic vinegar
1 teaspoon real honey
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon dry rosemary
1/8 teaspoon dry thyme
1 tablespoon parsley, finely chopped
1 tablespoon cilantro, finely chopped
1 cup arugula, finely chopped
2 cups red cabbage, finely chopped
1 cup spinach, finely chopped
2 ripe avocados, peeled, pitted and chopped
2 carrots, shredded (I don't peel mine)
1 onion, finely chopped
1/4 cup sunflower seeds
2 tablespoons whole flax seeds
In a small bowl, whisk mustard, lemon juice, vinegar, honey, salt, pepper,
rosemary and thyme until well blended.
In a larger bowl, combine parsley, cilantro, arugula, cabbage, spinach,
avocado, carrots, onion, sunflower seeds and flax seeds.
Pour dressing over the slaw and gently toss together.
A great way to wake up any meal...