Recipe for Lemon-Tarragon Broccoli

Have you taken a look at "The Flavor Bible" by Karen Page and Andrew Dornenburg (Little, Brown and Company, 2008)?  I checked it out of the library and have been using it for inspiration for flavor combinations.  For example, this broccoli.

Recipe for Slaw with Cabbage, Carrot, Apple and Tarragon

This slaw is another recipe born of the need to use up what came in my weekly produce delivery from Kula Fields.   In addition to getting fresh from the farm produce, I love the challenge of figuring out what to do with what shows up each week in the box.

I really enjoyed this just as written.  Mr. ELEB thought it was a bit “tangy” so next time I’ll probably mix a bit of honey into the dressing.  Let me know what you think.

Makes 3 servings, each 132 calories, 9.5 grams fat, 12 grams carbs, 1 gram protein (without honey)

Ingredients:

2 cups shredded cabbage

½ cup finely chopped carrots

1 medium granny smith apple, grated

1 ½  TBSP chopped fresh tarragon

1/8 cup olive oil

1/8 cup white wine vinegar

1 TBSP Dijon mustard

½ tsp salt

Optional: 1 tsp honey

Method:

Combine cabbage, carrots, and apple in bowl.  Whisk together other ingredients and pour over cabbage mix.  Chill and serve.

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