Vinegar Based Coleslaw #vegan #vegetarian #soup #breakfast #lunch
One reason you ought to eat more coleslaw is the astounding medical advantages of cabbage! You can bubble cabbage, sauté it, mature it or appreciate it crude, as in this scrumptious coleslaw formula. Anyway you eat it, you'll be retaining a lot of important supplements from cabbage.
Cabbage originates from a similar plant family as kale, cauliflower and broccoli. Furthermore, similar to broccoli, cabbage has a comparative mitigating profile. Constant aggravation after some time is related with coronary illness, incendiary inside disorder (IBS), disease and diabetes. As such, eat more cabbage and different veggies!
There's a great deal of dairy and sugar in locally acquired coleslaw and café renditions. In any case, this formula is without dairy, paleo, low carb and can undoubtedly be made vegetarian by basically swapping the nectar for maple syrup.
- 1 head of green cabbage, finely shredded
- 1 large carrot, grated
- 1/2 yellow or red onion, finely sliced
- Dressing
- 1/3 cup apple cider vinegar
- 3 tbsp olive oil
- 1 tbsp honey, (or more, depending on sweetness)
- 1/2 tbsp Dijon mustard
- 1 tsp celery seed
- 1/4 tsp salt
- 1/4 tsp black pepper
- Add the shredded green cabbage, carrot and onion to a large bowl.
- In a smaller bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt and pepper to create the dressing. Taste the dressing and decide if you'd like to add more honey.
- Add about half of the dressing to the cabbage, onions and carrots and gently toss. Slowly add more dressing until you’ve reached your desired consistency.
- Serve and enjoy!
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