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.
Keyword: Different Coleslaw Recipes, Healthy Coleslaw Recipe Apple Cider Vinegar, Healthy Coleslaw Recipe No Mayo
1cupfresh flat-leaf parsley leaves and stemspacked
1/2poundgreen or red cabbage
For the dressing
4tspapple cider vinegarunpasturised
2pinchesfine sea salt
2pinchesfresh ground black pepperplus more as needed
2tbspextra-virgin olive oiloptional
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