Ingredients
4 cup shredded green and red
1 cabbage
1 large carrot, shredded
2 green apples, shredded with
1 their skin
3 tbsp nonfat plain yogurt
1 tbsp grainy-style of honey
1 mustard
2 tbsp apple cider vinegar
1 tbsp apple juice concentrate
1 tsp honey
1/4 tsp salt
1/4 tsp freshly cracked black pepper
Directions
Shred the cabbage, carrot, and apples in a food processor or with a
hand grater over a large bowl. Whisk together the remaining
ingredients. When well blended, pour over the cabbage mixture. Allow
to marinate for 30-40 minutes or longer. This can be made up to 1
day in advance.
Servings: 6 servings
Coleslaw With Green Apples Recipe brought to you by Recipe Ideas
Categories: Fruit; Salad
The History of Recipes
Academics have proved the existence of recipes way back into antiquity, in fact as far back into recorded history as the early Egyptians, and possibly even further than that. Having said that, these, ancient cook books were just very simple hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to food historians are some stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the roman meals were split into appetizers, main course and afters, a style of dining still practiced today. He also informs us how the ancient chefs were skilled in the use of many aromatic flavours, including a few that will be familiar to modern chefs such as bay, rue and asafoetida. Over the next few centuries, the rich and powerful families of Wesstern Europe strove to serve the best banquets, and because of this cooks and their collection of recipes could command a high salary. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, trying out, and publishing popular recipes of the day. By the time we get to the twentieth century, cookbooks were greatly in demand as a result of increased literacy, more leisure time and having more money. |
We hope you enjoy this Coleslaw With Green Apples recipe.
