This healthy version of coleslaw will perfectly complement your summer meals, whether it’s fish, chicken or steak.
You could also add chickpeas for a flavorful vegetarian main course.
PREP 30 min | SERVES 8
INGREDIENTS
2 Tbsp Dijon mustard
Tbsp red wine or balsamic vinegar, or fresh squeezed lemon juice
1 small clove garlic, minced
1 Tbsp minced jalapeno pepper
¼ cup extra virgin olive oil
6 cups shredded cabbage - combination of Napa, Savoy, red and/or green
1 large red or yellow bell pepper, diced or shredded
½ cup chopped scallion
½ cup slivered almonds or chopped cashews (optional)
¼ cup chopped cilantro or flat leaf parsley
Salt and fresh ground pepper
INSTRUCTIONS
For the dressing, Whisk together mustard, vinegar, garlic and jalapeno in a small bowl. Add in oil a little at a time, blending well.
Combine cabbage, bell pepper, scallion, nuts (optional) and cilantro or parsley. Toss with dressing and add salt and pepper to taste. Refrigerate before serving.
This salad is best if left to marinate for at least an hour to allow cabbage to soften and flavors to blend. Just toss immediately before serving.