Zesty Coleslaw

A perfect accompaniment to grilled meats and ribs, this refreshing, tangy coleslaw takes a different twist.

Serves 8-10:

8 c shredded green cabbage

1/2 c grated carrots

1 c thinly slide red onion

1/2 c chopped fresh cilantro

2 tbsp caraway seeds

1 tbsp cumin

1 tbsp cumin

2 tbsp almond oil

1/3 c rice wine vinegar

1/2 tsp sea salt

1 tsp ground black pepper

In a large bowl combine all the ingredients. Toss well. Let stand for 30 minutes before serving.

Sue Taggart

As a child growing up in Kent “The Garden of England”, I thought that every family grew their own vegetables. I would help my grandfather in the garden and loved pulling potatoes and carrots out of the soil. These early experiences have given me a great appreciation for where our food comes from and a discerning palette for fresh, seasonal produce. As an avid reader, writing and storytelling is a passion that has only deepened over the years together with a growing concern for the health of our oceans and planet. We are facing serious issues with climate change and the clock is ticking…so it’s up to all of us to nurture and protect our home planet.