As a little girl, I can remember my Dad always sharing a bite of colesaw from his plate with me. He has always loved the stuff. I know I must have inherited the coleslaw gene from him because I love it, too. I used to be the only one in my house that ate it. But, this coleslaw has even miraculously converted my husband. I keep trying to find ways to infuse nutritional value into foods that we’ve eaten for years. My goal is little bit of tang – little bit of sweet. The worst offending slaw is a soupy soggy one -overladen with too much mayonnaise. So, this recipe is fresh, tangy and delicious with just the right balance of sauce. Feel good about eating it too because cabbage is an awesome food. Not only is it a great source of fiber, it has more vitamin C than an orange! If you are going to make it ahead, keep wet and dry ingredients separate until just before serving so it’s sure to be crisp.
3 cups shredded white cabbage
2 carrots (or 1/2 firmly-packed cup shredded)
1 apple, peeled (or 1/2 firmly-packed cup shredded)
1/4 cup gluten free mayonnaise
1 tblsp non-dairy milk
2 tsp freshly squeezed lemon juice
1 tsp umeboshi plum vinegar (OR apple cider vinegar)
1 tblsp honey or agave nectar
1 tsp gluten free dijon mustard
pinch salt
- Using a food processor fitted with the grater blade, feed cabbage, carrots and apple through the feeder spout. You can also use a mandoline or box grater.
- In a separate bowl, whisk the remaining ingredients together. Pour sauce over vegetables and stir to mix.
gluten free by nature 