Simple Coleslaw

Gluten free. Dairy free. Soy free. Low carb. 

Coleslaw is such a versatile side dish - it goes well with tacos and other Hispanic and Asian  inspired dishes and works well with BBQ'ed or braised meats and even seafood.  

We like to keep our coleslaw simple and clean and this recipe is a perfect balance of crunchy, creamy, and zesty. We are giving you three versions here to work with as well to please your palette and compliment a variety of meals. 

Simple Coleslaw: (PRINT RECIPE)
Serves 4

Ingredients:
Base
4-6 cups shredded coleslaw mix or 1/2  small cabbage shredded and 2 carrots, shredded
¼ cup organic mayo made from cage free eggs and olive oil or avocado oil***
2 tablespoons non-dairy milk of choice

Original Slaw:
2 tablespoons fresh lemon juice
1/4 teaspoon mustard powder
2-4 tablespoons chopped parsley

Cumin-Lime Slaw:
2-3 tablespoons lime juice
1 teaspoon ground cumin
4 tablespoons chopped cilantro

Asian-Sesame Slaw:
Use 3 tablespoons extra virgin olive or avocado oil INSTEAD of mayo and milk
2 tablespoons sesame oil
2 tablespoons lime juice
2 tablespoons sesame seeds
2 tablespoons coconut aminos or gluten free soy sauce
4 tablespoons chopped cilantro
1/2 a small red bell pepper, sliced
 
***If you are sensitive to eggs, drop the mayo and use 1/4 cup olive oil or avocado oil instead.***

Directions:

1. Add the mayo or oil, milk, lemon or lime juice, spices and herbs to a large bowl, whisk well to combine.
2. Add the coleslaw mix or cabbage and carrot and toss until well coated. 
3. Add the cilantro or parsley and stir to combine.
4. Cover and refrigerate for 15 minutes or until ready to serve.
5. Stir and enjoy!

Let us know what you think and share any other versions you come up with!
~Billie & Jen