Tangy Vinaigrette Coleslaw – Gluten Free, Paleo

by Sharon on June 1, 2015

      Tangy Vinaigrette Coleslaw Two reasons to make this Tangy Vinaigrette Coleslaw.

1. It’s an easy side to toss in the fridge for BBQ’s and we all know summer is just around the corner.

2. Cabbage is cheap, people, and it lasts forever. Oh, and this slaw is less than 50 calories per serving, if you count those kinds of things.

OK, so that last one is technically three things but whatevs. 😉

Tangy Vinaigrette Coleslaw

Cabbage is one of those veggies that, if it’s stored covered in your crisper, will last for weeks. No rotten, browned grossness going in the trash like some other vegetables if you don’t get them made when you had planned. Cabbage has staying power.

Tangy Vinaigrette Coleslaw

It is also overlooked as far as nutritional value and health benefits.

Did you know that cabbage can help clear your skin? It’s very high in sulfur which is known as the beautifying mineral. It also contains well known cancer preventative compounds that inhibit the growth of tumours. It is packed with Vitamin C. Cabbage is actually one of the oldest known vegetables, so that says something about it’s strength, am I right?

Tangy Vinaigrette Coleslaw

For this particular slaw I wanted to switch it up from the typical creamy style and used a simple, tangy vinaigrette with a touch of sweetness to mellow out the pungent cabbage flavour.

Tangy Vinaigrette Coleslaw

And you must let this coleslaw sit for the allotted time. There is no two ways about it. Please don’t think you can mix up cabbage and get right to eating it. It has too strong a flavour and, in my opinion, is not palatable. The dressing softens the cabbage and everything relaxes into a nice little side dish.

Tangy Vinaigrette Coleslaw

Great with my favourite Chili Lime Chicken, or whatever is coming off your grill this summer.


Yields 6

Tangy Vinaigrette Coleslaw - Gluten Free, Paleo
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Ingredients

  • 4 cups finely shredded savoy cabbage
  • 2 cups finely shredded red cabbage
  • 1/2 medium onion, thinly sliced
  • 2 cloves garlic, finely mince1 1/2 tbsp. olive oil
  • 2 tbsp. vinegar
  • 1 tbsp. honey
  • 1/2 tsp. sea salt
  • 1/4 tsp. dried mustard

Instructions

  1. Place the shredded cabbage, sliced onion and minced garlic in a large mixing bowl and toss to combine. Set aside
  2. In a small saucepan combine the olive oil, vinegar, and honey over medium heat. Stir until it comes to light bubble then remove from the heat. Stir in the sea salt and dried mustard and stir again. Let the mixture cool for 2-3 minutes before tossing it with the cabbage.
  3. Cove the bowl and refrigerate for 2-3 hours.
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http://thehonoursystem.com/2015/06/01/tangy-vinaigrette-coleslaw-gluten-free-paleo/

 

Click for Nutritional Stats

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{ 2 comments… read them below or add one }

Chelsea @ Chelsea's Healthy Kitchen June 1, 2015 at 9:06 pm
I actually get so annoyed with cabbage everytime I buy it because it lasts so darn long! I could eat it for days and still feel like I've barely made a dent in the head. That being said though, I love it and this slaw looks delicious!
Sharon June 2, 2015 at 8:45 am
Thanks Chelsea! How long do you think the 2 half heads in my fridge right now will last? Lol. Looks like more slaw in our future. :)

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