Rainbow Cabbage Coleslaw

Rainbow Cabbage Coleslaw

This simple and refreshing coleslaw is a whole food recipe filled with fresh vegetables, vitamins and minerals. As a Fort Collins nutritionist, I always recommend those on a gluten free diet or dairy free diet to focus on eating more fresh vegetables and naturally allergy free foods. This rainbow cabbage coleslaw is a great and filling choice!

 

Rainbow Cabbage Coleslaw

Yield: about 12 servings

Ingredients:

1 head green cabbage, medium, finely sliced

1 head red cabbage, medium, finely sliced

4 carrots, shredded

1 clove garlic, minced

1/2 cup rice vinegar or white wine vinegar

2 tablespoons lemon juice

1/4 cup extra virgin olive oil

1 tablespoon Dijon mustard

1 tablespoon agave, honey, or sugar

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

Directions:

1. Slice or shred cabbage and carrots and combine in a large bowl.

2. Whisk all remaining ingredients in a small bowl. Pour dressing over cabbage and carrots and mix thoroughly to combine.

3. Cover bowl and refrigerate for 3 or more hours before serving. Top with sesame seeds or toasted nuts if desired. Enjoy!

One Response to Rainbow Cabbage Coleslaw

  1. […] nuts or seeds; carb-rich foods like whole grains or sweet potatoes; fresh vegetables like a salad, coleslaw, steamed veggies, or fresh cut veggies; and also some fruit like cut melon, an apple or other piece […]

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