If you are like me and never really cared for coleslaw… give this recipe a try.
The dressing is delicious and would be great on all kinds of salads. It has an apple cider vinegar base kept at a 50:50 ratio so it stays a little tart, but has the sweet, salty, and savory additions mixed in with only a little mayonnaise to thicken it up and make it creamy.
I have already made two full batches of this before posting the recipe. 😂
Finally, a coleslaw that doesn’t suck…
Rainbow Coleslaw (that doesn’t suck)
TIME:
20 min
|
SERVES:
8-10 people
HARVEST:
Cabbage, shallots or red onion, carrots, garlic,
| INGREDIENTS |
|---|
| 1/2 head of green cabbage |
| 1/2 head of purple cabbage |
| 1/3 cup red onion, sliced |
| 2 carrots, grated |
| 1/3 cup apple cider vinegar |
| 1/3 cup avocado oil (or other vegetable-based light oil) |
| 1 clove of garlic, minced |
| 2-3 tsp. Italian seasoning to taste |
| 1 Tbsp. honey |
| 1 Tbsp. Dijon mustard |
| 1-2 Tbsp. mayonaise |
| Pinch of salt |
DIRECTIONS:
- Wash and chop vegetables. Add sliced vegetable to a bowl and stir to mix.
- Combine apple cider vinegar with oil, garlic, seasonings, honey, dijon mustard, and mayonnaise. Shake to combine. Taste for desired flavor and adjust as needed.
- Add as much dressing other than the vegetable mix as you’d like. You can also serve some of the side for those who may want to add more flavor.
