✯Coleslaw Recipe✯

3 Sep

                                                          

              ✯Dairy -Free

I made coleslaw as a side dish on  Labor Day !

 Enjoy the recipe !

INGREDIENTS

·        1/2 head of green or red cabbage (about 2 pounds)

·       1 -1/2 teaspoons kosher salt

·       1/4 cup apple cider vinegar

·       1/4 cup Earth Balance mayonnaise(Dairy/Soy-free)

·       1/4 cup almond milk Greek style yogurt

·       1 teaspoon Dijon mustard

·       1 teaspoon Truvia(stevia)

·       1/2 teaspoon celery seeds

·       1/4 teaspoon freshly ground black pepper

·       2 medium carrots, peeled and grated

INSTRUCTIONS
1.     Slice cabbage and discard the core. Only using one half of the cabbage,  cut into thinly slices about  1/8-inch-wide strips.
2.    Place cabbage in a large colander set over a large bowl or plate, sprinkle with kosher salt, and toss to coat. Place a heavy bowl on top of the cabbage, then place a heavy can or container in the bowl to weigh it down. Let sit until cabbage has released about 1/3 cup of moisture, at least 1 hour.

 

The water left over from the cabbage after 1 hour ….         

 

3.  Place the apple cider vinegar in a small bowl ….

along with the mayonnaise,

 

I’m using Earth Balance (Dairy/Soy-free)
mayo

&
 the Almond milk yogurt…

                                                                                                                                                        then ….


                        stir to combine.                                     

 

Add the Truvia, celery seeds ,salt & pepper …

 


  Truvia                                                                                     Celery seeds


                        Pepper & Salt              

    

stir to combine.

 

 Set aside  until cabbage is ready.

 

4.   Place the cabbage in a salad spinner to to release any excess liquid


066

5.     Place cabbage in a large bowl , 
Add grated carrots along with the dressing.
(Quick step:I bought carrots that were already grated.)

  

Toss to combine. 

Season with additional salt and pepper as needed.

Refrigerated in a tightly 
sealed container 
for about a hour before serving.

 Ooops!!!     

I forgot to add the Dijon mustard….

You would normally add this in Step 3 ….

I am mixing it in now…

Back in the refrigerator it goes …

(You’ll never know the difference)

Ready to serve !!! 

I have tossed in  some dried cranberries !!!

Yum!

 

                                    

 

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