summer coleslaw
As a little girl, I can remember my Dad always sharing a bite of colesaw from his plate with me. He has always loved the stuff. I know I must have inherited the coleslaw gene from him because I love it, too. I used to be the only one in my house that ate it. But, this coleslaw has even miraculously converted my husband. I keep trying to find ways to infuse nutritional value into foods that we’ve eaten for years. My goal is little bit of tang – little bit of sweet. The worst offending slaw is a soupy soggy one -overladen with too much mayonnaise. So, this recipe is fresh, tangy and delicious with just the right balance of sauce. Feel good about eating it too because cabbage is an awesome food. Not only is it a great source of fiber, it has more vitamin C than an orange! If you are going to make it ahead, keep wet and dry ingredients separate until just before serving so it’s sure to be crisp.
3 cups shredded white cabbage
2 carrots (or 1/2 firmly-packed cup shredded)
1 apple, peeled (or 1/2 firmly-packed cup shredded)
1/4 cup gluten free mayonnaise
1 tblsp non-dairy milk
2 tsp freshly squeezed lemon juice
1 tsp umeboshi plum vinegar (OR apple cider vinegar)
1 tblsp honey or agave nectar
1 tsp gluten free dijon mustard
pinch salt
- Using a food processor fitted with the grater blade, feed cabbage, carrots and apple through the feeder spout. You can also use a mandoline or box grater.
- In a separate bowl, whisk the remaining ingredients together. Pour sauce over vegetables and stir to mix.
Tags: casein free coleslaw, dairy free colelsaw, gluten free coleslaw, organic coleslaw, soy free coleslaw, sugar free coleslaw
Just wondering, because I’ve seen it debated hotly before… when you shred with your food processor, do you find the texture leaves something to be desired, almost like it was over pulverised? :) Or do you prefer it that texture to the texture of hand grating? (There are no wrong answers, I’m just curious)
Thanks for a tasty looking recipe. We may eat this next week! :)
Thanks so much for your question. Here’s my answer: it depends on the attachment. I use the metal blade for soups, sauces and spreads. And I use the grating attachment for prepping vegetables or fruits for soups, slaw, tarts etc. Personally, I’ve never found the grating attachment to effect the texture or consistency of the food.
However, I do find the metal blade to do a number on anything in its path. As such, I have learned through a number of failed recipes that the “pulse” button is the only way to go. At least this way you have complete control of your recipe (one pulse at a time).
I read recently that hand-grating carrots for carrot cake was the best way to achieve great results. According to the article, using a food processor causes the grated carrots to retain too much moisture, upsetting the delicate balance of ingredients. I decided to test the theory using my favorite carrot cake recipe and a metal box grater. In my opinion, there was no visible difference in the outcome of the cake. It also tasted the same as the cake employing grated carrots from the food processor. So, I decided to return to my time-saving food processing method. Hope this helps!