I am not the biggest fan of coleslaw… mainly because I HATE mayo and all whitey type dressings, so I have spent most of my life avoiding coleslaw and other picnic salads… but as my eating life flows with the seasons (and my pantry) now more than ever before I am trying to make the best of my root cellar veggies, and am working on creating salads from the pantry while taking a pass on the plastic packed spring mix salads.
This slaw is a lovely bright crunchy and fresh dish that doesn’t leave you longing for baby butter leaf. Not sure how it compares to traditional coleslaw, because I have never really eaten it before, but this is nice. I served it over brown rice with fried tofu and it was the perfect addition to a rice bowl.
Combine in a large bowl:
1/4 green cabbage sliced razor thin
1/2 red cabbage sliced razor thin
1 apple grated, pour 1/2 cup of lemon juice over apple right away
1 large carrot grated
a handful of fresh parsley
another good squeeze of lemon juice and or apple cider vinegar
S+P
Dress with 1 cup + glory bowl dressing
Garnish with toasted and seasoned sunflower seeds
You can let this salad soak up dressing in the fridge for a while before serving (even overnight), Enjoy.
eating with S.O.L.E. 