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Cruciferous Coleslaw

Cruciferous Coleslaw


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 8 1x

Description

This easy coleslaw is a great way to eat cruciferous vegetables like cabbage and Brussels sprouts! It’s totally irresistible.


Ingredients

Scale
  • 1/2 head green cabbage, enough for 4 cups shredded*
  • 1/2 head red cabbage, enough for 4 cups shredded
  • 8 Brussels sprouts (optional)
  • 1 carrot, enough for 1 cup shredded
  • 1/2 cup mayonnaise (or vegan mayo)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon chili powder
  • 1 teaspoon kosher salt
  • Fresh ground pepper

Instructions

  1. Shred the cabbage. If using, shred the Brussels sprouts.
  2. Shred the carrot, using a grater or a handheld julienne shredder.
  3. Make the coleslaw dressing: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, maple syrup, dill, chili powder, and salt. Keep whisking after the mayo gets lumpy, until the mixture comes to a creamy consistency.
  4. Mix the cabbage, carrots and coleslaw dressing together and serve immediately, or refrigerate until serving. (The coleslaw is best fresh, but can be stored refrigerated for up to 1 day.)
  • Category: Side Dish
  • Method: Raw
  • Cuisine: American

Keywords: Cruciferous vegetables, Coleslaw