Crunchy Walnut Coleslaw

quarter of a white or green cabbage, finely shredded
quarter of a red cabbage, finely shredded
2 large carrots, peeled and grated
3 celery stalks, finely sliced
1 large red pepper, finely sliced
½ cup sweet peas (fresh or frozen)
3 green onions, finely sliced
2 Tbsp. chopped fresh parsley
⅓ cup olive oil
2 Tbsp. cider vinegar
1 to 2 Tbsp. dijon mustard
2 garlic cloves, pressed or minced
1 Tbsp. maple syrup*
salt and pepper to taste*
1 cup walnut halves
The original recipe didn’t call for maple syrup (which I know is not raw, but it is often used in raw recipes) or salt and pepper. I felt it really needed these additional ingredients, otherwise it was a bit bland.
Combine all of the vegetables (cabbage thru parsley) for the coleslaw in a large bowl.
The dressing can be made with a food processor, hand-blender, or simply by using a whisk. The latter method will require more work to achieve the creaminess, but it can be done. Combine all of the dressing ingredients (olive oil thru salt/pepper) until creamy. Original recipe said to add in three tablespoons of water as you go, but I didn’t find it necessary.
Pour the dressing over the vegetables and toss to combine. Top with walnut halves and additional parsley, if desired.
Coleslaw is a really flexible dish, so feel free to change it up. Try adding chopped apples or pears, or subbing broccoli stems for one of the cabbage quarters.


Popular posts from this blog

Ginger Cuke Detox Juice