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.