Healthy and Easy Coleslaw (Mayo-free)Nov 21, 2020
Eating seasonally is important for your health as well as the environment! During the winter and fall seasons, we naturally need more grounding food found in soups containing winter squash and root vegetables. We can also enjoy salads incorporating seasonal veggies.
Coleslaw is the first salad that comes to mind because cabbage is abundantly available this time of year. Check out this quick, nutritious, and versatile coleslaw recipe. With a few simple ingredients, you can make a delicious salad for the whole family to enjoy. Btw this is made on repeat in my household because my kids are always asking for it!
1 small head of cabbage (thinly julienned) approx 1 1/2 lbs
1 tsp salt
3 medium-sized carrots roughly grated
4 stalks of celery grated
1 small onion, grated
1/4 cup olive oil
1/4 cup apple cider vinegar
2 tbsp maple syrup
Optional: 1/2 tsp onion powder, garlic powder, ground celery seed, 1/3 cup of currants (or raisins or cranberries)
Finely slice cabbage using a mandolin or a sharp knife. Place in a bowl and toss with 1 tsp salt. Gently massage the cabbage for a minute with the salt until the cabbage begins to sweat. Place in a colander and set aside for 20 minutes
In the meantime, grate carrots, celery, and onion and mix together in a bowl the oil, vinegar, and maple syrup. If you'd like you can add the suggested onion powder, garlic powder, and celery seed powder to your liking. Sometimes I add these and sometimes I omit them. But you can try it without and then add them to your liking!
Press down onto the cabbage in the colander and gently press excess liquid. Place in a bowl, add all the remaining ingredients and dressing and toss everything together until the salad is coated with the dressing. Enjoy immediately or over a few days, stored in the refrigerator. This gets better with time, so you can make a large batch and enjoy it for days.
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