Light and Crunchy Coleslaw
A light and fresh coleslaw recipe full of crunchy cabbage, sweet carrots, tangy mustard, and celery seed. The perfect addition to a summer picnic or BBQ!
I’m going to come out and say it – I love coleslaw. Mostly because I love cabbage. Cabbage tends to get overlooked as a vegetable. Which is unfortunate because it’s incredibly versatile and it has tons of flavor. You can steam it, saute it, or stuff it. I’ve even seen cabbage baked into cookies (although I personally believe that cabbage has no place in desserts). It’s cheap, hearty, and super good for you. When I make coleslaw, I love to highlight the flavor of the cabbage – not mask it with cups of mayonnaise. You can eat this coleslaw on its own, as a side dish, or use it to top a sandwich. I think this recipe just may bring out the inner coleslaw-lover in you.
The key to a good coleslaw is to use fresh cabbage. You can use pre-packaged cabbage as well but I definitely recommend using fresh if you can find it. Especially during the late summer when cabbage is in season. This recipe calls for 6 heaping cups of chopped cabbage – 3 cups of red and 3 cups of green. This amounts to roughly 1/2 head of each of red and green cabbage. You can use all red or all green but I love the color you get from mixing the two. The cabbage can be chopped in a food processor or with a knife. I actually prefer to chop cabbage with a knife but either way works fine. Simply chop the cabbage into small slices or throw the cabbage into the food processor.
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