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Light summertime slaw

by Bacon Is Good · July 4th, 2008 · No Comments

I am a huge coleslaw fan. But I like my coleslaw light and fresh, not drowning with creamy mayo. I like to taste the vegetables. And I like colorful food, like pale green set off by bright orange carrots, and dark green parsley. Plus, coleslaw is great because it’s base is the anti-cancer cruciferous vegetable cabbage. (Seriously, look up cruciferous vegetables benefits on Google.) So here’s one coleslaw mainstay I like to make…

coleslaw

Ingredients (all measurements are approximate, use your intuition):

  • 3-4 cups green cabbage (shredded)
  • optional: 1 cup purple cabbage (Purple cabbage has a much stronger flavor than green.)
  • 2 carrots
  • 1/2 cup parsley
  • scant 1/4 cup mayo (Hain’s safflower mayo is dairy-free)
  • 1 tbs olive oil
  • 1 tsp fresh lemon juice
  • 1 tsp brown mustard
  • 1/2 tsp honey
  • salt

Very thinly slice the cabbage, then chop the thin slices. Do the same for the carrots. Finely chop the parsley. Put all the sauces & spices in the bowl with the veggies and mix thoroughly. This coleslaw will last for several days.

Tags: Dairy-free · Side · Soy-free · Wheat-free

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