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
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.
Ingredients
- 1 (10 to 16 ounce) package shredded cabbage
- 3 to 4 teaspoons salt, divided
- 1/4 cup apple cider vinegar (choose unpasteurized, unfiltered for health benefits)
- 1/4 cup real maple syrup
- 1/4 cup good quality nut, olive or sunflower oil
- 1 tablespoon yellow mustard
- 1 teaspoon celery seed
- 1/4 teaspoon ground black pepper
Instructions
- 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.
