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Simple Sweet and Tangy Coleslaw

By Chef Linda

Coleslaw is a crowd favorite, and there are so many ways to make it; simple and quick or over-the-top with a variety of vegetables, textures and dressings. In this recipe, we took the most direct route to getting that crisp, sweet-tangy taste into our bellies. This version works well as a sandwich topping since it doesn't go overboard with its own flavors, but rather, plays a supporting role to the more dominant flavor of the sandwich. Try it on top of a BBQ Tempeh Slider (pictured here) for a taste and texture summer sensation.

Simple Sweet and Tangy Coleslaw

YIELDS
4 to 6

INGREDIENTS

 1 (10 to 16 ounce) package shredded cabbage

 3 teaspoons salt, divided

 ¼ cup apple cider vinegar (choose unpasteurized, unfiltered for health benefits)

 ¼ cup real maple syrup

 ¼ cup good quality nut, olive or sunflower oil

 1 tablespoon yellow mustard

 1 teaspoon celery seed

 ¼ teaspoon ground black pepper

DIRECTIONS

1

Place shredded cabbage in medium bowl. Sprinkle with 2 teaspoons of salt and toss together. Let sit for several hours, then drain excess water. You can skip this step, but it makes for a less watered-down coleslaw.

In a small bowl, mix together the dressing ingredients. Pour over cabbage and toss to coat evenly. Taste and adjust seasonings. Chill and serve. The longer it sits, the better it tastes.

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CategoryGluten Free, Nut Free, Peanut Free, Sides, Soy Free, Summer

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