The other thing that makes this book special is its recipe section. There are over 100 recipes to help those who are living without dairy, eggs, fish, gluten, peanuts, shellfish, soy, tree nuts, wheat, yeast and more. One of the recipes that I love, in particular, is for Apricot Slaw. It would be a perfect side dish for a variety of meals or as a snack. I used both red and green cabbages when I made my slaw and the colors were beautiful! The book's publisher has granted me the right to share the recipe with you. Give it a try!
1 (6 cups) medium cabbage, shredded
2 large carrots, grated
½ cup finely chopped dried apricots
1/3 cup organic canola or safflower oil
1 T pure maple syrup
3 T white wine vinegar or fresh lemon juice
1/8-1/4 t freshly ground nutmeg
½-1 t celery seeds (optional)
Combine the cabbage, carrots and apricots in a large bowl. In a separate small bowl, whisk together the oil, maple syrup, vinegar and nutmeg until emulsified. Pour over the cabbage and toss to mix. Sprinkle with the optional celery seeds and season with salt to taste. Toss again until evenly combined.