Carolina-Style Coleslaw
This nutritious, easy to make side dish is perfect for summer celebrations
If you find yourself craving for something crunchy and cold, but not too sweet or rich the recipe below for coleslaw could be just what your tummy was calling for. It’s full of fiber, phytonutrients, calcium, and protein and can be stored in the fridge for up to a week. Perfect as a side for grilled burgers, fish, and BBQ or a mid-afternoon snack. Gluten and dairy-free, vegan.
Carolina-Style Coleslaw
Serves 4 - Prep Time 15 minutes plus 1 hour for marinade
Ingredients
1/4 cup oil (organic, non GMO olive oil or canola oil)
1/2 cup white vinegar
1/2 T cane sugar
1/2 teaspoon dry mustard
1/2 teaspoon celery seed
1/2 teaspoon kosher salt (coarse)
1 small organic cabbage (red, green or half of each)
1/2 medium sweet, Vidalia organic onion
1/2 medium organic bell pepper (green, red or yellow)
1 medium organic carrot
Preparation
In small saucepan, combine oil, vinegar, sugar, dry mustard, celery seed and kosher salt. Heat over medium heat until slight boil; simmer until sugar is dissolved (total time on heat is about 8 minutes). Remove from heat and set the dressing aside.
While dressing is heating up, thinly slice the cabbage, onion, bell pepper and carrot (or grate the carrot to make it easier to eat). OPTIONAL: Add a thinly sliced small fennel bulb . Place the vegetables in a large glass or stainless steel bowl.
When dressing is cool, pour it over the vegetables. Toss thoroughly to make sure the dressing is coating all of the vegetables.
Cover and refrigerate at least one hour before serving.
Can keep in a cold fridge for up to 7 days.