Creamy Coleslaw
Yield 8-10 Servings
Free of: gluten and top 8 allergens.
A great side for so many dishes!
Ingredients
Slaw
1 1/4 cups water
1/4 cup cider vinegar
2 tbsp granulated sugar
12-ounce bag coleslaw mix (see recipe notes)
Dressing
1 cup allergy-friendly mayonnaise, such as Follow Your Heart's Soy-Free Vegenaise
3 tbsp cider vinegar
2 tbsp granulated sugar
1 tbsp fresh lemon juice
1 tsp celery seed
1/2 tsp salt
1/4 tsp black pepper
Instructions
- For the slaw, in a large bowl, combine water, vinegar and 2 tablespoons sugar, stirring until sugar is dissolved. Add slaw vegetables to the mixture. Toss thoroughly. Marinate for 1-2 hours, tossing occasionally. Drain thoroughly in a colander. If you have a salad spinner, spin slaw in salad spinner. Cover and place in the refrigerator.
- For the dressing, in a small bowl combine mayonnaise, vinegar, 2 tablespoons sugar (add an additional 2 tbsp if you like it sweeter), lemon juice, celery seed, salt and pepper. Whisk together until smooth. The yield is a scant 1-1/2 cups, so you should have a little extra. Place in refrigerator, holding dressing and veggies separately until serving time. This way the veggies will be fresh and crunchy.
- To serve, toss drained cabbage with 1 cup of the dressing, or a little more, as desired.
Notes
If you opt to shred your own veggies, you will need:
- 4 cups of thinly sliced green cabbage (about 1/2 medium cabbage)
- 2 cups of thinly sliced red cabbage (about 1/4 medium cabbage)
- 2 cups of grated or julienne cut carrots (about 2 medium).
Courses Soups & Salads
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/creamy-coleslaw/