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
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
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!