I am a cabbage fan.
I will pretty much eat it anyway it is cooked or not cooked. Everything from creamy coleslaw to simply roasted to cabbage rolls. It is all good to me.
I am also a salad fan. I easily eat at least 2 salads a day, sometimes sticking to the same salad for lunch for a few days or constantly trying to switch it up.
But with coleslaw, truthfully it is almost always a creamy coleslaw for me. It is how my grandma used to make it and it is still my favourite.
Are you team creamy or not?
I decided to play with a non creamy coleslaw recipe and I really liked the flavour so I thought I would share it with you.
The hardest part of making coleslaw is the shredding of ingredients you need to do and after that it is an easy one bowl assembly.
I added shrimp to my salad in the photo but you could easily serve this coleslaw with any meat-bbq pork loin, ribs, baked chicken,etc.
Here is the recipe:
Recipe: Fresh With Flavour Coleslaw
- 2 cups thinly sliced matchstick sized carrot
- 2 cups thinly sliced, shredded cabbage
- 2 green onions, finely chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh cilantro, chopped
- 1 Tbsp sliced jalapeño (can reduce the amount depending on your spice preference)
- 1 Tbsp sliced red chile pepper (again, you can reduce the amount)
- 2 Tbsp fresh lime juice
- 1/4 cup canola oil
- 1 Tbsp rice wine vinegar
- 1 lime cut into wedges to serve
- In a small jar add the lime juice, canola oil and rice wine vinegar. Place lid on jar and shake well.
- In a medium bowl combine all the ingredients(from the matchstick carrots to the chile pepper).
- Add the dressing and toss to combine.
- Serve the coleslaw on its own as a side salad or top it with cooked shrimp, bbq tenderloin, baked chicken or alongside ribs.
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