Ingredients:
Maple Cream Dressing:
1/3 cup plain yogurt
1/3 cup mayonnaise
1/3 cup sour cream or Creme Fraiche
3 T maple syrup
1 T fresh lemon juice
1/2 t dry mustard
1/4 teaspoon sea salt
Salad:
5 cups red cabbage, quartered and very finely sliced or grated
1 cup grated carrot
2 cups (1/2 inch chunks) chopped fresh pineapple
1/4 cup finely chopped Italian parsley
1/4 cup Tamari (Tamari is a gluten-free soy sauce, so you can substitute regular)
Toasted sunflower seeds
Directions:
Combine all dressing ingredients in a small mixing bowl and whisk until smooth. In a large mixing bowl, combine the cabbage, carrot, pineapple, and parsley. Pour dressing over the salad and toss to coat evenly. Cover and chill for at least 1 hour before serving to develop the best flavor, and eat within an hour of making if you like your veggies crunchy. If you don't mind eating your coleslaw a bit limp, it can be kept for several days in an airtight container in the refrigerator. To serve, garnish with the sunflower seeds.
Recipe by Robin Burnside, from the book The Homesteader's Kitchen: Recipes From Farm to Table