Healthy Coleslaw Recipe
Daily Value: 10%
Kidney-Friendly, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
|Folic Acid (B9)||17µg||4%|
|Fatty acids, total monounsaturated||3g||0%|
|Fatty acids, total polyunsaturated||13g||0%|
Exclusive from The Daily Meal
I made this coleslaw for our little July 4 barbecue. It is based on a recipe from the Joy of Cooking. Of course that one has a lot of unhealthy ingredients like sugar, white vinegar, and mayonnaise, so mine is slightly different. It’s a new twist on everyone’s old favorite. And yes, you have permission to make it with green cabbage instead of purple.
- 5 cups grated purple cabbage
- 5 carrots, peeled and grated
- 1 cup grapeseed oil
- 1/2 cup apple cider vinegar
- 1/4 cup agave nectar
- 1 teaspoon Celtic sea salt
Combine the grated cabbage and carrots in a large bowl. In a separate bowl, add the grapeseed oil, apple cider vineger, and agave nectar. Toss well with the cabbage and carrots. Season with salt and toss again before serving.
Recipe DetailsServings: 12
Special Designations: Low-fat, Healthy
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