If your kids (and/or spouse) aren’t big fans of classic coleslaw recipes, this tasty new twist may help them to actually enjoy the health benefits of cabbage! That’s because the shredded cabbage is tempered with some sweet additions that downplay the cabbage flavor and increase the yum-factor! By adding thinly sliced apples and carrots to the mix and tossing it all together with a creamy poppy dressing, you create a sweet-n-tangy slaw with a delicious burst of crunchy flavor in every bite!
Not sure how to shred a cabbage? This quick 40-second “how to cut cabbage clip” shows you just how fast and easy it is to shred a cabbage, lest you’re tempted to pay more for a bag of pre-shredded cabbage. (Place any leftover cabbage in an airtight container in your frig for use in tacos, soups, salads and more.) In fact, once you’ve mastered coleslaw, maybe you’ll be up for a new adventure … making your own cultured sauerkraut.
Remember to utilize “mise en place” for quicker, easier and more successful results! Yum!
Ingredients
- 1 small organic cabbage, finely shredded (I use half of a red and half of a green)
- 2 medium organic Fuji apples, peeled, cored, julienne
- 2 medium organic carrots, peeled, julienne
- 1/4 cup diced red onion
- 2 tbsp finely minced fresh organic parsley
- 1/4 cup coconut cream or plain coconut milk yogurt
- 1/4 cup avocado oil mayonnaise (or homemade)
- 1-2 tbsp pure raw honey (omit for Whole30, see recipe note below)
- 1 tbsp raw apple cider vinegar
- 1 tsp poppy seeds
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- In a small bowl, whisk all "the dressing" ingredients together until well blended. Set aside.
- Shred the cabbage, rinse and dry thoroughly. (I like to use a salad spinner for this task, but you can also place the drained cabbage on a kitchen towel and pat off excess moisture.) Place in a large bowl; set aside.
- Julienne the apples and carrots, and finely dice the onion and fresh parsley. Add to bowl of shredded cabbage.
- Whisk the dressing again to recombine ingredients and then drizzle the dressing over the slaw and toss well to combine.
- Serve immediately, or store in fridge for up to two days. Just be sure to toss the coleslaw again, prior to serving, to evenly distribute the dressing throughout the slaw.
Notes
Whole30 Variation: A compliant way to add sweetness to this slaw while on whole30 is to add 2-3 tablespoons of unsweetened apple juice (or apple cider) to the slaw dressing instead of honey.
Time-Saving Tip: Cut the cabbage up to three days prior and store in an airtight container in your frig until you’re ready to make the slaw. You can also make the dressing 2-3 days prior. In addition, you can julienne the carrots ahead of time, just be sure to store them in an airtight container so they don’t dry out. However, I don’t recommend cutting the apples ahead of time, as browning will occur.
