|Purple Cabbage Slaw|
3 cups red cabbage, shredded
1 red delicious apple, cored and diced
2 tbsp seasoned rice vinegar
3 tbsp extra virgin olive oil
1 tbsp honey
pinch sea salt
pinch black pepper
1/4 cup chopped pistachios, optional
Add cabbage and apple to a large bowl. In a jar with tight-fitting lid (I use mason jars for my vinaigrettes) add vinegar, extra virgin olive oil, honey, salt, and pepper. Screw on the lid and shake vigorously until combined. Drizzle half of vinaigrette over cabbage mixture. Stir to combine. Add more vinaigrette to your liking.
This slaw keeps in the refrigerator for a couple of days.
|Apple Cider Coleslaw|
2 cups red cabbage, shredded
1 cup green cabbage, shredded
1 red bell pepper, diced
2 carrots, shredded
2 tbsp apple cider vinegar
1/4 cup mayonnaise
1-2 tbsp extra virgin olive oil
1 tsp honey mustard
1 tsp celery seeds
1/2 cup sliced almonds, toasted
Add cabbage, bell pepper and carrots to large bowl. In a small bowl add vinegar, mayonnaise, 1 tbsp olive oil, mustard and celery seeds. Whisk until combined. Add a pinch each salt and pepper. Taste and adjust seasonings if desired.Add additional tbsp olive oil if the vinaigrette looks too thick.
Pour half of vinaigrette over cabbage mixture. (Refrigerate remaining vinaigrette) Stir to combine. Refrigerate for a minimum of one hour. Remove from the fridge. Stir and add additional vinaigrette if desired but do not overdo...You do not want it to get soggy. Sprinkle almonds over salad and serve cold.
This slaw keeps in the refrigerator for up to 2 days. Do not add almonds until ready to serve.
|Cabbage Slaw with Peanut Sauce Vinaigrette|
1 green bell pepper, chopped
3 green onions, chopped
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