Rejuvinating Coleslaw

Coleslaw you ask? Who makes their own coleslaw when you can just buy already shredded cabbage in a bag and a bottle of some sloppy white dressing? Or even more conveniently, you can get the painted green variety in a styrofoam container along with your KFC order?

I never used to like coleslaw for these very reasons. Coleslaw appeared to be an afterthought, a let’s pretend to be healthy side dish, which dies drowning in a slimy, fatty dressing. After all, its just cabbage, right, and who respects the lowly cabbage, it’s just another Under Appreciated Vegetable?

A relatively recent convert to how great coleslaw (and cabbage) are, I’m here to change your minds – not only about cabbage, but also about what coleslaw can be – SIMPLE, HEALTHY AND EASY. Not to mention modern, versatile and ever changing to suit whats in your larders depending on the season.

Easy Colesaw – Two Ways

2 cups shredded green cabbage (the small, organic cabbage is better if you don’t want to be trying to use up a head of cabbage for the rest of your natural lives…)

1 medium carrot shredded

Variation 1 (Winter ‘Slaw)

1 orange, peeled, sectioned and chopped

2 green onions, minced

3 tbsps sesame seeds, toasted

juice and zest of one lime

1 tsp lemon avacado oil (or light olive oil)

Variation 2 (Spring ‘Slaw)

1/4 cup raisins

2 green onions, minced

1/4 cup orange juice

1 tsp olive oil

1 tsp rice wine vinegar

Choose variation one or two (shown below is Variation 2). Combine all the ingredients in a bowl, and chill for 15 minutes before serving.

Be prepared to buy a lot more cabbage… and for a lot of compliments when you bring either of these variations to your next pot luck party!

Hungry Homebody