Saturday, May 24, 2014


Every kitchen needs a coleslaw recipe. If you aren't a coleslaw fan, I'm convinced you just haven't found your recipe yet. Coleslaw can go on or next to a sandwich, it makes the perfect side for any cookout or is a great snack when you need an on-the-go salad. The greatest thing is, it's cheap, easy to make and stores really well!

In summer, we are on the go a lot, as you probably are too. I love making a big bowl of coleslaw in the beginning of the week to quickly grab when I need a bite to fill up in between errands or playing outside. It's light and refreshing and I'm always glad it's there.

I probably have a dozen coleslaw recipes that I make but they all come from the following recipe. I may add a veggie that's been in the fridge that I want to use up or add a little tamari, sesame oil and almonds to give it an asian flare. Make it a coleslaw you will love! This isn't an overly creamy coleslaw and the peppers give it just a little kick!



1/2 cabbage, shredded or julienned very finely. I like doing both green and purple
2 medium carrots, small diced
4 radishes, small diced
2 scallions, chopped
2 t hot peppers, banana or jalapeno
1/3 c sunflower seeds

1/2 c vegenaise
1 t lemon juice
1 t white wine vinegar
1 t dill
3/4 t salt
1/2 t pepper
1/2 t honey
1/2 t dijon mustard

Mix all of your vegetables and seeds in a bowl. In a separate bowl, mix your dressing ingredients. Then combine, coating all of your coleslaw with the dressing.

I like it best the next day when the dressing has a chance to really come together.

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