Traditional picnic/BBQ coleslaw is slathered in mayo, and sometimes that totally hits the spot. But other times, maybe you're not in the mood for all that white fatty stuff. That's why this coleslaw recipe from Gluten Free Goddess is dressed with oil and vinegar instead of mayo. It also throws in some apple slices for a nice extra touch.Ingredients:
2 heaping cups chilled cabbage — ideally, some green and some purple- shredded thin
1 tart or sweet apple, peeled, julienned
1 smallish carrot, julienned
Half a smallish red onion, sliced thin
1/4 cup golden raisins or dried cranberries
3-4 tablespoons light and grassy extra virgin olive oil, as needed
1 tablespoon Champagne vinegar or apple cider vinegar, to taste
1-2 teaspoons organic raw agave nectar, to taste
1/2 teaspoon caraway seeds
1/2 teaspoon dill
A small pinch of cumin
Sea salt and fresh ground pepper, to taste
Toss all the fruits and veggies into a bowl and mix it up. Then drizzle with the olive oil, and sprinkle the rest of the seasonings on.
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