Red Cabbage and Carrot Slaw
I’ll tell you now, this recipe calls for quite a few ingredients, but trust me, they’re all worth it! It’s tangy, light, crunchy, and so refreshing. Serves perfectly as a side dish or even an appetizer, and it also makes for a great taco Tuesday topper.
MAKES: 6 Servings
PREP TIME: 20 Minutes
COOK TIME: 5 Minutes
INGREDIENTS:
1 small head red cabbage, shredded
2 large carrots, shredded
1 small red onion, chopped
1 green apple, chopped
1/2 cup celery, sliced
1/3 cup raisins
2 tbsp. capers
2/3 cup smoked avocado sauce (see recipe here) or mayo
1/2 tbsp. dark sesame oil
2 tsp. ginger
2 tsp. cinnamon
1 tbsp. onion power
1 tbsp. garlic powder
Juice of 1 large lemon
1 tbsp. rice wine vinegar
1/3 cup chopped cilantro
Kosher salt
DIRECTIONS:
Place shredded cabbage, carrots, onions, apple, celery, raisins and capers in a large salad bowl. Add the remaining ingredients and toss well. Adjust seasonings as needed. Place in the refrigerator for 15 minutes and serve.
NOTE:
Slaw can be stored 3-4 days in the refrigerator.
TIP:
For a faster preparation time, use a food processor or fresh, ready-made coleslaw mix.