Sweet and Tangy Slaw for All Seasons

Coleslaw.  I thought I hated it.  But over the last few years, my adoration for cabbage has grown and grown.  I now can barely make a salad or stir fry without it!  But cabbage is not the ONLY thing I was convinced I despised that I have changed my mind about as of late.  The other ingredient never absent from my salads?  Spicy brown mustard!!  Never make a vinaigrette without it!

 

Why am I telling you this?

 

Because…I found a recipe for Three Cabbage Slaw with Honey Mustard Dressing!  And I just HAD to try it.  Turns out…I LOVE COLESLAW!!

Hallelujah, who knew?!  🙂

 

Now this recipe was adapted from another one of my awesome cook book finds!!  This was a thrift store gem!!  See?

Eat Well Stay Well

 

Slightly old school (I was 8 when it came out!)…but tons of good stuff crammed in here…and the recipes are easily adapted to different health standards.  🙂

 

So…let’s get down to it!!

 

Here’s what you need:

  • 3 C Red Cabbage, Shredded
  • 3 C Green Cabbage, Shredded
  • 2 C Napa Cabbage, Shredded
  • 4 Carrots, Shredded
  • 3 Scallions, Thinly Sliced
  • 1/4 C Apple Cider Vinegar
  • 1/3 C Plain Greek Yogurt or Sour Cream
  • 3 Tbsp Raw Honey, Melted
  • 2-3 Tbsp Spicy Brown Mustard, depending on tastes
  • 1 tsp Olive Oil
  • Salt to taste

 

And here’s how you do it:

  1. Prepare your veggies…get a-shreddin!  Put them all together in a large bowl.
  2. Whisk together the rest of the ingredients, drizzle over the veggie mixture, and toss to coat.
  3. Taste, and adjust to your liking.  And you’re done.  Easy peasy!  And delicious!

 

Peectures!

Slaw 1

Shreddy Veggies…

Slaw 2

And dressed!!

Slaw 3 SLaw 5 SLaw 4

Yeah baby!!  Let me know how you like it!! 🙂 🙂 🙂

 

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