Friday, December 6, 2019

Coleslaw 2 Ways - Cabbage Salad With Creamy OR Lemony Dressing

Coleslaw With Creamy OR Lemony Dressing is a delicious way to include nutritious cabbage in your diet. I love anti-oxidant and anthocyanin rich red cabbage for this recipe; green cabbage or a combination of red and green cabbages would be fine too. Both the lemony and creamy dressings to choose from - are utterly delicious.


6 cups of cabbage might seem like a lot; when salt is added it wilts and reduces to a much smaller amount!

Salting the cabbage is an important step as it removes excess moisture from the cabbage and eliminates a soggy and watery slaw.

The optional nuts/seeds boost nutrition and add a nice crunch. You may use one kind only or a combination.

4-6 Servings


6 cups Red Cabbage, thinly sliced
1 small Red Onion, thinly sliced
1 tsp Salt
1 tsp Sugar
2 cups Carrots, shredded
3-4 Tbsp Parsley, finely chopped
2 Green Onions, finely chopped

Creamy Mayo Dressing:
1 clove Garlic, mashed
1/2- 3/4 cup Vegan Mayo
1 Tbsp Apple Cider Vinegar
1-2 Tbsp fresh Lemon Juice
1 Tbsp Maple Syrup/Sugar
Salt & Freshly ground Pepper to taste

Lemon dressing
1 clove garlic, mashed
1 Tbsp  olive oil
1 Tbsp prepared Mustard
2 -3 Tbsp fresh Lemon juice
½ teaspoon ground cumin
½ teaspoon salt

Optional Topping:
Assorted Seeds: Pumpkin, Sunflower, Sesame, etc
Nuts: Almonds, walnuts, or pecans, chopped


Optional Nuts and Seeds:
Measure out your seeds and/or nuts into a small skillet. Toast over medium heat, stirring frequently, until they are fragrant and lightly toasted. Pour the toasted seeds/nuts into a bowl/plate and let cool.

In a medium serving bowl, combine the prepared cabbage and onion with the salt and sugar and allow to rest for 15-20 minutes. Gently squeeze out the accumulated juices and save to add to vegetable broth or in another recipe. It is not necessary to squeeze the cabbage dry though. This step removes excess moisture from the cabbage and eliminates a soggy and watery slaw. Add carrots, green onions, and parsley. Set aside.

Dressing: Choose Mayo or Lemon dressing:
In a small bowl, combine the  ingredients for the dressing you are using and whisk until thoroughly blended.Taste and adjust lemon, salt and pepper, etc.

Add enough of the dressing to the slaw and toss until all of the ingredients are coated in dressing. Taste and add an additional dressing or seasonings. Serve immediately or cover and refrigerate to marinate for several hours or overnight.

Stir well before serving. Taste the salad for seasonings. Serve cold with the nuts/seeds sprinkled on top.


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