Yesterday was the first sunny warm day in Vancouver in a while! (I’m still getting used to the rain…) It had me in a spring/summer kind of mood. I raided my fridge and found some leftover cabbage from a Tuscan-inspired soup recipe I had made earlier this week, so I decided to make coleslaw.
This is a basic coleslaw, nothing really fancy to it… Feel free to experiment and make it your own! Like maybe swapping out the cider vinegar and lemon juice for rice wine vinegar and lime juice, and adding in some cilantro for a Thai twist. You can even substitute a mixture of green and red cabbage, or even a shredded broccoli slaw mix.
To make my Basic Vinaigrette Coleslaw, you will need
- ½ a head of cabbage, cored and julienned – I used savoy. A packaged mix works great in a jam, or if you don’t feel like julienning everything 🙂
- 2 medium sized carrots, grated. – I know! Who does this by hand?! Feel free to use prepared shredded carrots to save time and arm strength
- 1 large apple, cored, peeled and julienned
- 1 large red pepper, seeded and julienned – I’m on a theme here
- 2 green onions, thinly sliced
- 2 TBSP of sunflower seeds (optional) – these add a bit of extra crunch
- ¼ cup of extra virgin olive oil
- ¼ of apple cider vinegar
- ½ lemon, juiced
- ¼ tsp salt and pepper
- ½ tsp mustard powder
- Whisk the ingredients for the vinaigrette together and set it aside.
- Prepare the veggies. Add the veggies and vinaigrette to a large bowl, and toss.
- For the best results, let the coleslaw sit in the fridge for at least 4-5 hours. It’s even better if you make it a day ahead to let all of the flavours really blend together.