For months, I have been searching for the perfect cole slaw recipe. One without mayonnaise and sugar. I found one, tested it, and tweaked it to my liking and hopefully yours too. This week we made two batches–one with red cabbage and another with green cabbage. They are both incredibly delicious, healthy–75 calories per cup–and chock full of fiber, vitamins D, C, and B-6.
1 head of red or green cabbage, 3 carrots, 4 tblsp apple cider vinegar, 3-4 tblsp olive oil, 1 clove garlic, 1 tsp cumin, 1 tsp chili powder or smoked paprika, dash of honey (optional) salt and pepper to taste, 1 small onion or green onions, 1 jalapeno (optional), juice of 1 lime
In a large salad bowl, whisk together the cumin, chili powder, apple cider vinegar, olive oil, lime juice, salt, honey, and pepper
Using the shred blade of a food processor, shred the cabbage, carrots, onion, garlic, and jalapeno
Toss shredded vegetables into the dressing and add a very generous amount of fresh cilantro. I used all the cilantro leaves and tossed the stems into the crock pot for my chicken vegetable curry.
Indian Summer Slaw is delicious under grilled fish or chicken. Use it as a side dish with anything. It’s versatile and fresh. If you don’t like sweet slaws–most commercial slaws contain both mayo and sugar–omit the honey. If you don’t like it spicy, nix the jalapeno or simply use the jalapeno without the seeds and pith.