A coleslaw recipe that’s quick, easy, and healthy.
Mayo-free, sugar-free, and gluten-free… this is a coleslaw recipe for everyone.
Serve as a side dish or as a crunchy sandwich topper.
Make it a complete meal by adding your favorite protein and thinly slivered almonds for texture.
To Shred, or Not to Shred?
Prepared coleslaw in a bag saves time and effort.
But shredding your own cabbage isn’t difficult. It just takes a little extra time. And we think the extra time is worth it.
When you shred the cabbage yourself you get extra mileage out of it.
A single head of cabbage yields far more shredded cabbage for less money.
It holds well if stored properly… typically 1-2 weeks.
For extra quick work, use the shredding blade on a food processor.
If you don’t have a food processor, follow these 6 quick and easy steps:
- Remove the outer leaves.
- Slice the head in quarters.
- Remove the stem.
- Slice thin strips.
- Rinse well.
- Thoroughly dry the shredded cabbage in a salad spinner.
Store any shredded cabbage you don’t use for the coleslaw recipe in a plastic bag. Add a couple of paper towels to the bag to absorb moisture.
Tools for Crafting the Perfect Coleslaw
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| Prep Time | 10 minutes |
| Servings |
servings |
- 16 ounces pre-shredded cabbage
- 2/3 cup red bell pepper sliced in thin strips and strips cut in half
- 1/3 cup scallions sliced on the bias
- 1/4 cup Cider Vinaigrette additional to taste
- sea salt to taste
- freshly ground black pepper to taste
Ingredients
| |
- Prepare red bell pepper and scallions.
- In a medium bowl combine coleslaw, red bell peppers and scallions. Dress with cider vinaigrette. Toss to combine. Season with salt and pepper to taste.
Portions are based on eating as a side. If enjoyed as a sandwich topper, triple the yield.
Recipe courtesy of www.sisterspicekitchen.com © 2019 Spice Brands, Inc. All rights reserved.