Yep. We got more cabbage. And there was no way I’d make cabbage casserole again… ugh. So I decided on coleslaw.
I chose this recipe because it doesn’t have mayonnaise (which actually kinda creeps me out… and it’s gross, I think). And it was good- not the best, but a good alternative to mayo. Cody liked it too, but recommended increasing the sugar to 2-3 tb. I thought we had too much cabbage compared to the amount of sauce, but that would be easily fixed. Enjoy!
Asian Cabbage Coleslaw
Slightly adapted from Prevention RD
- 1 small red or green cabbage, thinly sliced or shredded
- 2 carrots, shredded
- 1/2 cucumber, diced
- 1/2 c cilantro, chopped
- 1/4 c red onion or beets, minced (optional)
- 1/4 c extra virgin olive oil
- 1/4 c rice vinegar
- 1 1/2 tb sugar
- 1 1/2 tb low sodium soy sauce (check the label if gluten matters to you)
- 2 cloves garlic, minced
- 1 serrano chile minced, or 1/8-1/4 tsp dried crushed red pepper
- 2 scallions, chopped (I left them off)
- 1/2 c slivered almonds
- In a large bowl, toss together cabbage, carrot, cucumber, cilantro and red onion.
- In a separate bowl, whisk together olive oil, vinegar, sugar, soy sauce, garlic, and pepper. Stir into slaw ingredients.
- Garnish with scallions & almonds before serving.