This light and refreshing salad is loved by all who taste it, and can be enjoyed all year round. I particularly like it in winter when cabbage and carrots can be purchased from local farms.
It’s a staple in my house. I make a large batch on Sunday and we eat it throughout the week with meals and even as an afternoon snack. What’s great is that the hearty cabbage, carrots and peppers don’t wilt by standing in the dressing. In fact, it tastes even better the second and third time around.
I hope it becomes a staple in your house, too!
Cole Slaw with Sesame Oil Vinaigrette
Cole Slaw Ingredients:
3 cups green cabbage, shredded
2 cups red cabbage, shredded
2 small carrots, julienned
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
2 scallions, finely sliced on diagonal
1/4 cup cilantro, chopped
1/8 cup Champagne vinegar
1/8 cup pure maple syrup
2 Tbsp. fresh lime juice
1 tsp. grated/minced ginger
1 tsp. salt
1/4 cup toasted sesame oil
Chopped cilantro, for garnish (optional)
Toasted and chopped pecans or other nuts, for garnish (optional)
Combine all cole slaw ingredients in a large bowl until evenly distributed. Either whisk or blend the vinegar, maple syrup, lime juice, ginger and salt until well combined and salt is dissolved. Gradually add the toasted sesame oil until well combined. Toss the the vinaigrette with the vegetables and garnish with cilantro and pecans, or chopped nuts of your choice. Refrigerate for 20 minutes before serving.
This entry was posted in Gluten Free Eats, Gluten Free Recipes, Nutrition and Wellness and tagged cabbage slaw, cabbage slaw with toasted sesame oil vinaigrette, Cole Slaw, dairy free, dairy-free recipe, gluten free, gluten free recipe, paleo, paleo recipe, vegan, vegan recipe. Bookmark the permalink.← Applegate Organic Herb Turkey BreastCinnamon and Spice Millet Porridge →