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
Related Recipe
Other Recipes You May Like
Easy Oven Pulled Pork, Carolina Style
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.