Sweet and Tangy Coleslaw
I love making a huge batch of this Sweet and Tangy Coleslaw and eating it over several days... it actually tastes the best after you have let it sit for a few hours, so it’s the perfect make ahead dish. If you aren’t a fan of the traditional creamy style coleslaw why not give this a try.
Like traditional creamy style coleslaw the base of this salad consists of finely chopped or shredded cabbage. I then like to add a few shredded carrots for added sweetness and texture. I kept the dressing light by using rice wine vinegar, but if you prefer a stronger vinegar flavor a nice apple cider vinegar works equally well.
As this is an oil and vinegar based coleslaw it will keep well in the fridge for several days. I love to use any leftovers as a beautiful colourful garnish on fish tacos or even burgers. Enjoy!
Begin my shredding or finely chopping 1/2 of a red cabbage.
Add the grated carrots.
Whisk together the ingredients for the dressing and pour over the cabbage. Give it all a good stir and cover. Place the coleslaw in the fridge for at least four hours before serving.
Before serving give the coleslaw a good stir and garnish with a few green onions.
I hope you enjoy this stunning colorful Coleslaw.
Sweet and Tangy Coleslaw
Recipe details
- 10 Servings
- Prep time: 15 Minutes Cook time: 4 Hours Total time: 4 hr 15 min
Comments
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It would help a lot of folks if nutritional info was provided with recipes.
Wondering if you could use green cabbage, carrots, green onion and pomegranate seeds?