I love coleslaw. Well, let me rephrase that – I love good coleslaw. I don’t love the four-shreds-of-carrot-and-five-shreds-of-cabbage-swimming-in-a-sea-of-mayonnaise kind of coleslaw. I may be strange, but I like my coleslaw fairly dry and vegetable-y.
However, when it comes to making coleslaw at home, I rarely keep mayonnaise on hand. The last time we had some, someone gave it to us and it went out of date. Ooops. I just don’t like the stuff as much as I used to, it is extremely difficult to find a good, soybean-oil-free mayonnaise, and it’s also really difficult to make. I know, I’ve spent about a litre of good olive oil trying to make the stuff. Not. Happy. Jan.
So, I decided vinegar slaw was the way to go. Until now, my vinegar slaw recipe was quite hit and miss, and by no means spectacular. But this recipe is perfect in it’s sweet crunchy goodness.
Look, even my husband is giving it the thumbs up (actually, he just loves photo bombing – but he also did happen to like the coleslaw).
With just 6 ingredients, and none of them nasty – this will be a great side to any meal you dish up. Especially burgers. Always burgers.
1/4 large cabbage
2 medium carrots (cut off the very, top – but leave the rest. I personally keep the skin on for extra fibre)
2 apples (use 1 for THM:S – I used one green and one red for extra sweetness)
3 tbsp walnut oil (can substitute for another oil, but the taste will be different)
1/3 cup apple cider vinegar
1 tbsp honey (maple for vegan, plan-approved sweetener for THM:S)
freshly ground sea salt and pepper, to taste
- Place all the salad ingredients in a food processor with the grating attachment on, or alternatively fine chop the cabbage and grate the carrots and apples by hand. Put the resulting mixture in a bowl and mix with a spoon.
- Mix together the dressing ingredients separately.
- Drizzle the dressing over the salad ingredients and mix through well.