Dianne's Recipes
A selection of wonderful recipes from Dianne’s restaurant kitchen you can print.

Raw or Sautéed
Smokey Cabbage Slaw

1 slice of Bacon cooked and chopped, (optional)
½ chopped Onion
½ cup diced Red Bell Pepper
4 cups Cabbage and Carrot, shredded and mixed together

Dressing:
½ cup Seasoned Rice Wine Vinegar
1/8 cup Maple Syrup
1 tablespoon Grape Seed Oil
2 ½ teaspoons Dry Mustard
1 teaspoon Celery Seed
Garlic Salt to taste
 
If you want to eat this slaw cold, mix well and devour. If you would like a warm dish, heat a frying pan or wok with 2 tablespoon of olive oil or grape seed oil, and throw in the bacon and the veggies.  Sauté for about 3 to 5 minutes, then toss with dressing.  Don’t overcook this; it is much healthier if you undercook the veggies.