Coleslaw Recipes
Creamy Gluten Free Coleslaw
Ingredients:
- ½ Head of Cabbage
- 2-3 Medium Carrots
- ¼ Medium Onion
- ⅔ Cup Mayonnaise*
- 2 Tbsp Sugar
- 2 Tbsp White Vinegar**
- 2 tsp Lemon Juice
- Salt and Pepper to taste
Preparation:
Use peeling blade to shred cabbage by hand or across the mandolin
Use the julienne blade with the mandolin to mince onion and to shred carrots
Combine mayo*, sugar, vinegar**, & lemon juice in a medium mixing bowl Whisk all ingredients until thoroughly combined Add veggies to mixing bowl and stir, until coleslaw is thoroughly dressed Taste and season with salt & pepper to finish
*Substitute 2/3 cup vegan mayonnaise (such as Vegenaise by Follow Your Heart) **or 3 Tbsp apple cider vinegar
Did you Know?
Cabbage is a SuperFood
packed with Vitamin C and
low in calories!
Coleslaw with Peanut Dressing
Dressing Ingredients: 3 tablespoons peanut butter 3 tablespoons rice wine vinegar 1 tablespoon soy sauce 1 tablespoon sesame oil 1 tablespoon olive oil 2 tablespoons freshly-squeezed lemon juice For the salad: 3 cups shredded cabbage 4 large carrots, julienned on mandoline 4 green onions or leeks, sliced thinly 4 large radishes, sliced thinly 1/4 cup chopped peanuts, to top
Combine all of the dressing ingredients in a small bowl and whisk vigorously to combine.
In a large salad bowl, combine cabbage, carrot, green onions and radishes. Toss with dressing,and top with peanuts. Serve immediately or chill before serving.
Greek Yogurt Coleslaw Dressing
Ingredients:
- ½ cup nonfat plain Greek yogurt
- 3½ tablespoons cider vinegar
- 3 tablespoons sugar
- 1 teaspoon kosher salt
- ⅛ teaspoon black pepper
Preparation:
Place slaw in a large bowl and pour Greek yogurt dressing mixture over top. Stir to coat cabbage thoroughly. Cover and refrigerate 30 minutes prior to serving.
