Confetti Slaw
Food and Drink

Exerpted from Back to Butter, by Molly Chester & Sandy Schrecengost, ©2014 Fair Winds Press.

Confetti Slaw

"This recipe used to be called Whole Grain and Crisp Vegetable Slaw—snooze. During the photo shoot, we commented on how the brightly colored carrots, cabbage and scallions almost made the dish look like confetti! Bye-bye, boring name (though it’s still delicious no matter what you call it)!"

Molly Chester and Sandy Schrecengost
Serves: 4 to 6


For salad:

1 1/2 cups shredded carrot

1 1/2 cups shredded red cabbage

1/3 cup sliced scallion, both white and green parts

1/3 cup roughly chopped crunchy walnuts

1/3 cup diced fennel

1/4 cup chopped fresh flat-leaf parsley

3/4 cup cooked millet


For dressing:

5 tablespoons unrefined walnut oil

2 tablespoons apple cider vinegar

2 teaspoons Dijon mustard

2 teaspoons raw honey

1/2 teaspoon sea salt

1/4 teaspoon freshly cracked pepper

To make the salad: In a medium-sized bowl, combine the salad ingredients. Toss with a fork, and set aside.

To make the dressing: In a small-sized bowl, combine the dressing ingredients, whisking until well combined.

Right before serving, pour the dressing over the salad, and toss with a fork.