My whole life I’ve had an aversion to coleslaw, I’m not quite sure why except that I cannot eat mayonnaise and the coleslaw I’ve seen bears too similar a resemblance to the creamy white condiment I can hardly even smell. This is not the traditional coleslaw you may think of being served in every diner across America. I put this together pretty quickly, a refreshing dish on a hot summer day. You can vary some of the ingredients based on what you have on hand. I was glad to use the organic cabbage from my CSA’s weekly share of produce for this healthy recipe.
Combine:
1 head of cabbage, grated
3-4 green onions finely chopped
1 1/4 C raw sunflower seeds
1/2 C dried wolfberries (Goji berries)
1 carrot coarsely grated
1 1/2 C jicama chopped fine
1/2 C raisins
Dressing:
1/4 C extra virgin olive oil
4 T pure rice vinegar
2 T blue agave nectar
1/2 tsp salt
1 drop Food Grade, Therapeutic black pepper essential oil or fresh ground pepper to taste
Mix together dressing ingredients and pour over mixed vegetables/fruits. Refrigerate several hours to allow flavors to infuse. Makes 16-18 servings.
Sue gave me a sample of her Wolfberry Coleslaw. It looked very attractive and colorful. As I sat down to enjoy it, my 14 yr.old son spied me eating it and asked for a taste. We polished it off together.