Melissa Webb and Tabatha Carman, from the UK Cooperative Extension Office, are back for another edition of What's Cookin'? guest and, this week, they're serving up a delicious recipe from the 2016 Food & Nutrition Calendar from the University of Kentucky Cooperative Extension Service.  And this recipe just screams "Fall!"  Check it out.  Their recipe for Fall Slaw.
WBKR

FALL SLAW

 

  • 1 Cup shredded purple or green cabbage

  • 10 ounces of fresh Brussels sprouts, shredded
  • 1 Granny Smith apple, diced
  • 1 yellow bell pepper, diced
  • ½ cup dried cranberries
  • ¼ cup raw, shelled sunflower seeds
  • 2 tablespoons honey
  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon celery seeds

 

Directions:

  1. In a large bowl, combine cabbage and next six ingredients.
  2. In a small bowl, whisk honey with remaining ingredients. Pour over cabbage mixture and toss to coat.

What's Cookin'? is sponsored each week by Murphy Appliance Company in Owensboro!