Crisp and fresh dairy-free red cabbage coleslaw for the perfect summer side dish.
A fresh and crispy coleslaw is a wonderful summertime salad, especially for picnics and cookouts. With a combination of red cabbage, carrots, red bell pepper, and jalapeño peppers for a bit of a kick, a crunch is sure to be delivered. This coleslaw is dairy-free and doesn't have the heavy dressing usually associated with coleslaw. Instead, I opt for just vinegar and oil sweetened with a little maple syrup.
If you like the creamy kind of coleslaw, reduce the vinegar and oil by half and add 2 tablespoons of Dijon mustard and 2 tablespoons of plain Greek yogurt or light mayonnaise. This dressing will need to be refrigerated for a few hours before adding to the slaw to allow the flavours to combine.
(Makes 8 servings)
1/4 cup apple cider vinegar
1/4 cup avocado oil
1 tablespoon maple syrup
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 head red cabbage, shredded
3 large carrots, peeled and thinly julienned
2 jalapeño peppers, deseeded and thinly julienned
1 sweet red bell pepper, deseeded and julienned
1 tablespoon sesame seeds (black or white)
fresh parsley to garnish (optional)
In a small mixing bowl, whisk together the dressing ingredients and refrigerate until needed.
In a large salad bowl, combine the shredded cabbage, carrot, jalapeño peppers, and sweet red bell pepper.
Whisk the dressing again and pour it over the cabbage mixture. Toss well, tastes and adjust seasoning, then refrigerate until needed. Before serving, toss again and sprinkle with sesame seeds and fresh parsley (optional).
Nutritional Information Per Serving:
total calories = 103 | total fat = 7.67g | saturated fat = 1.1g | cholesterol = 0mg | sodium = 65.25mg | net carbohydrates = 6.05g | dietary fibre = 1.92g | sugars = 4.68g | protein = 1g