This refreshing coleslaw pairs nicely with everything from a veggie (or beef) burger to bbq tempeh (or any bbq flavors). It’s also yummy to chow on with a fork, directly from the storage container while standing in front of the fridge.
Highly adaptable, this recipe can easily be tweaked for flavor preferences (just taste the dressing as you go along). You may also add other crunchy flavor elements such as apple, kohlrabi, red or green peppers, grated carrot, or broccoli stalk. To make a Latin-inspired version, (so delicious on tacos and tostadas!), omit the celery seed, substitute fresh lime juice for the vinegar, and add chopped cilantro and, of you like, diced jalapeno.
About a quarter of a medium head of red or green cabbage or, my favorite, a little bit of both. Caution – a little cabbage goes a long way once it’s shredded!
For this recipe, you’re looking for about 4 cups, shredded.
1/4 cup minced red onion
1/2 cup apple cider vinegar
1 tsp. grapeseed oil
1 tbsp. agave nectar (plain white sugar can substitute)
1/2 tsp. celery seed (omit for Latin version)
1/4 tsp. salt
Make dressing. Assemble all dressing ingredients and whisk until emulsified (will thicken and turn slightly opaque).
Coarsely shred cabbage with a chef’s knife by cutting into thin sliced. Chop to desired size. Move to a medium-sized mixing bowl. Add minced red onion and toss together. Pour over dressing, toss it all to coat, and chill for an hour or more.
Makes about six servings, and will keep well in the fridge for up to about five days.