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Tangy Rice, Apple and Cabbage Slaw




Source of Recipe


Easy Home Cooking


List of Ingredients




Celery Seed Vinaigrette:
1/2 cup vegetable oil
3 tbsp honey
2 tbsp white wine vinegar
1 tsp celery seed
3/4 tsp dry mustard
Salt to taste

Slaw:
2 cups water
2 tsp butter
1/4 tsp salt
3/4 cup uncooked long-grain white rice
2 cups shredded red and green cabbage or prepared coleslaw mix
1 1/2 cups chopped, unpeeled tart red apples
1/2 cup chopped green onions with tops
1/2 cup grated carrots
1/2 cup slivered almonds

Recipe



Combine vinaigrette ingredients in small bowl. Stir until well blended with wire whisk.

Bring water, butter and salt to a boil in 2-quart saucepan over medium-high heat. Stir in rice. Reduce heat to low; simmer, covered, 20 minutes. Remove from heat. Let stand 5 minutes or until water is absorbed; set aside.

Combine cabbage, apples, green onions, carrots and almonds in a large bowl. Add rice; mix well. Stir in vinaigrette; toss until well combined. Cover; refrigerate until ready to serve.