This has become my favorite coleslaw because it’s a kick up in flavor dimension from traditional recipes. I often enjoy serving it in my grandmother’s crockery.
Prepare in large bowl:
1 head of cabbage (thinly sliced) or 1 bag of prepared slaw from the grocery store
1 large red bell pepper (finely chopped)
2-3 fresh green onions (finely chopped)
1 cup fresh cilantro (chopped)
In dry skillet heat:
I cup sliced or slivered almonds – toast until lightly browned (about 3-4 minutes)
When cool add:
1/4 teaspoon cayenne pepper
In another mixing bowl, whisk together the following ingredients for the dressing:
1/2 cup olive oil
1/2 cup Mayonnaise (I use Dukes because it has no sugar )
2 tablespoons honey OR I use 6-8 packets of Stevia to make it low carb
3 tablespoons apple cider vinegar ( I use Bragg’s Organic Apple Cider Vinegar)
1 tablespoon soy sauce (I use Bragg’s Liquid Aminos )
1 tablespoon fresh lemon juice
Pour dressing over slaw and toss to blend all ingredients. Add additional salt if needed.
Tip: You can make this recipe ahead of time but add the toasted almonds right before it is served.
Makes 8 servings
This sounds so delicious! Will be a great side for grilled foods out on the screen porch this summer.
You will so enjoy it as a side…..to just about any meal. 🙂
Thanks for your post, MK.
Love you.
This is definitely the best coleslaw recipe I’ve ever had! I could eat a plate of this alone because it has so many dimensions of flavor, and the color and texture is quite appealing…you know the saying, “we eat with our eyes first!” My mouth squirts just thinking about this one! Thanks for sharing, Leann!
Leann,
I made this last night and it was amazing!
Awesome, Lisa. I am so glad it turned out for you. It’s great for cookouts! In fact, we had slaw yesterday for our 4th of July celebration. Everyone loved it.
Thanks for your post!
Blessings.
Leann