With the arrival of summer and the season of barbecue, I thought I would share my favorite recipe for healthy colorful coleslaw. Serve alongside burgers or pulled pork. Happy Summer!
Coleslaw
adapted from Williams-Sonoma Essentials of Slow Cooking
Makes 8 servings
1/2 cup mayonnaise (homemade or storebought mayo made with avocado oil or olive oil is ideal)
1 Tablespoon raw honey
2 teaspoons apple cider vinegar
1 teaspoon celery seed
4 cups shredded green and/or red cabbage
2 tablespoons sweet or red onion, grated (add more or less to taste- I often omit the onions altogether)
2 carrots, grated
salt and pepper, to taste
In a small bowl, mix together the mayonnaise, honey, cider vinegar, and celery seed.
In a large bowl, toss together the cabbage, onion, and carrot. Add the dressing, salt and pepper to taste and toss well.
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