at the Collard City Growers lot
Today we had another hot afternoon, but we had a nice shade at the CCG lot where we worked on our slicing, grating and combining skills. Here the recipe:
- 2 cups shredded zucchinis
- 2 1/2 cups shredded raw sweet potatoes
- 2 cups shredded carrots
- 1 cup of cut pineapple
- 1 cup of raisins
- In a jar mix well:
- 1/4 cup olive oil
- 2 tablespoons vinegar
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 teaspoon salt
In a small bowl whisk ½ cup of whipping cream
Combine all the veggies, pineapple and raisins in a large bowl; toss well.
Combine dressing and whipped cream whisking by hand until it looks thick.
Pour mixture over slaw; toss gently.
Serve on Romaine lettuce boats.