Healthy Coleslaw Recipe with Toasted Almonds
This coleslaw recipe can be easily adapted to the season. In the summer take advantage of fresh cabbage and carrots, and in the fall use tantalizing Brussels sprouts and apples. The yogurt-based dressing can also be adapted to be made into a creamy vegan dressing. Serve it with some toasted almonds for a delightful crunch, and serve it with an additional protein source to turn it into a meal.
Prep Time30 mins
Total Time30 mins
Servings: 2 Servings as a Main
For the slaw
- 1/3 cup almonds raw
- 1 cup fresh flat-leaf parsley leaves and stems packed
- 1/2 pound green or red cabbage
- 2 carrots
For the dressing
- 4 tsp Dijon mustard
- 4 tsp apple cider vinegar unpasturised
- 2 tsp maple syrup pure
- ¼ cup yogurt plain
- 2 pinches fine sea salt
- 2 pinches fresh ground black pepper plus more as needed
- 2 tbsp extra-virgin olive oil optional
Preheat the oven to 270F. Spread the almonds on a rimmed baking sheet in a single layer and roast until fragrant and slightly darker in colour, 20 to 25 minutes. Remove from oven and let cool completely. Roughly chop the almonds and set aside.
While the almonds are roasting, wash and trim the cabbage, removing any damaged outer leaves. Slice the cabbage as thinly as possible using a mandoline slicer, a sharp knife or a food processor with the shredding attachment. Shred the carrots as well using a julienne peeler, or simply grate the carrots. Place the prepared vegetables in a large bowl.
Roughly chop the parsley leaves, finely mincing the stems. Add the parsley to the salad bowl.
To make the dressing
Whisk together the mustard, apple cider vinegar, maple syrup, yogurt, salt, and pepper. Add olive oil or water if you prefer your dressing runnier. I find this also depends on the type of yogurt used. Add a generous amount of black pepper and stir to combine before serving.
Add the toasted and chopped almonds to the cabbage mixture and drizzle the dressing over top to serve.
Add protein: Serve it with 2 boiled eggs per serving, baked tofu, or 3 tbsp of hemp hearts per serving.
Make it dairy free: Use a non-dairy yogurt such as coconut yogurt, or substitute the yogurt with mayonaisse. Recipe adapted from Naturally Nourished Cookbook
Calories: 240kcal | Carbohydrates: 30g | Protein: 12g | Fat: 10.7g | Saturated Fat: 2g | Polyunsaturated Fat: 775g | Fiber: 6.6g | Sugar: 12g | Vitamin C: 120mg | Calcium: 22mg | Iron: 25mg