Crunchy Harvest Coleslaw
Active time: 15 – 20 minutes
Chill time: 30 minutes
Total time: 50 minutes, including chill time.
Serves: 4 t0 6
boncook.com
Ingredients
Ingredients
- 1 cup Red Cabbage (shredded)
- 4 cups White Cabbage (shredded)
- 1 cup Carrots (shredded)
- 1 tablespoon Roasted Garlic and Chive Herb Blend
- ½ Small Red Onion (thinly sliced)
- 1 Large Apple (chopped)
- ½ cup Parsley (chopped)
- ⅓ cup Sunflower Seeds
- ½ teaspoon Celery Seeds
- 1 tablespoon Maple Syrup (or honey, optional, omit for Whole30)
Shopping List:
Ingredients
- 1 cup Red Cabbage (shredded)
- 4 cups White Cabbage (shredded)
- 1 cup Carrots (shredded)
- ½ Small Red Onion (thinly sliced)
- 1 Large Apple (chopped)
- ½ cup Parsley (chopped)
- ⅓ cup Sunflower Seeds
- ½ teaspoon Celery Seeds
- 1 tablespoon Maple Syrup (or honey, optional, omit for Whole30)
BONCOOK French Pantry:
- Roasted Garlic and Chive Herb Blend
- Bordeaux Wild Pepper Mustard
- Pomegranate Balsamic
- EVOO
- Tellicherry Pepper
- Sel Gris Salt
- Coriander Lime Aioli
Instructions
- Shred 2 cups of red and 2 cups of white cabbage using a sharp knife or a mandoline slicer. Peel and shred 1 cup of carrots.
- Chop apple, onion, and parsley in eco chop.
- Combine the Ingredients: Combine the shredded cabbage, onion, and carrots in a large mixing bowl. Add the roasted garlic and chive herb blend to the vegetables. Add the chopped apples, chopped parsley, and sunflower seeds.
- Mix the dressing: The Eco-chop is perfect for emulsifying your dressing. Add ingredients to the Eco-chop bowl, cover, and pull 6 to 8 times for a perfectly blended dressing except for the sunflower and coriander seeds. Add to bowl of ingredients and toss so all ingredients are mixed with dressing.
- Season with salt and pepper to taste.
- Toss to Combine: Add sunflower and coriander seeds into the ingredients, and gently toss in all ingredients until the vegetables are well coated with the dressing.
- Chill: Cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld.
BonTIP: Serve: Give the coleslaw a final toss before serving. Enjoy it as a refreshing side dish at your next meal!
For the Dressing:
-
Combine the mayonnaise, Dijon mustard, and Pomegranate Balsamic in a small bowl.
- Add the maple syrup (or honey), salt, pepper, and celery seeds.
- Whisk everything together until smooth and well combined.
- Taste and adjust the seasoning if needed.
BonTIP: We love DUKES Mayonnaise or BONCOOK’s Coriander and Lime Aioli
Best Paired with: https://boncook.com/recipes/bordeaux-pork-tenderloin/
Variations to make it your own:
Asian-Inspired Slaw:
- You can replace the mayonnaise with soy or Tamari sauce, coconut aminos, sesame oil, and FRENCH PANTY Mango Balsamic vinegar.
- Add shredded daikon radish and a sprinkle of sesame seeds.
- Top with chopped cilantro and a squeeze of lime juice.
Mediterranean Slaw:
- Use Greek yogurt (Kirkland is the best substitute) instead of mayonnaise.
- Add chopped olives, crumbled feta cheese, and a handful of cherry tomatoes.
- Season with oregano and a splash of lemon juice, add some French Pantry infused Lemon Oil
Spicy Slaw:
- Mix in some sriracha or your favorite hot sauce with the mayonnaise.
- Use Chipotle mustard instead of Bordeaux mustard
- Add thinly sliced jalapeños or chili peppers.
- Include a handful of chopped cilantro for extra flavor.
Fruit and Nut Slaw:
- Add dried cranberries or raisins.
- Substitute sunflower seeds with chopped walnuts or pecans.
- Include some diced pineapple or mango for a sweet twist.
- Change vinegar to FRENCH PANTRY Mango Balsamic
Herb-Infused Slaw:
- Add additional fresh or dried herbs like basil, mint, or dill.
- Use a light vinaigrette with olive oil, lemon juice, and honey.
- Include thinly sliced radishes for extra crunch.
