With the Fourth of July coming up, I thought it would be appropriate to post a healthy recipe of Coleslaw. It is pretty straight forward. Coleslaw is great alone, with your BBQ items, on sandwiches, and even a topper on some yummy tacos. Traditionally coleslaw uses mayo and sometimes buttercream as well. This is still a creamy version but it leaves out the cholesterol and other unhealthy features. Instead of using sugar, I used date Syrup! Dates are full of antioxidants, they’re less sugar than honey, they’re vegan, gluten free, and rich in potassium and minerals. I really enjoy D’vash brand
I recently made some pulled jackfruit sandwiches and I added the coleslaw on top. It added a nice, light, creaminess to the sandwiches and just all around flavor. Let me know when you try this and how you like it, I am interested to know what you use it on or eat it with. -Happy eating!! And Happy Fourth Loves!!
-14 Oz Package of Cabbage
-1 Carrot Shredded
– 1/2 C. Vegan Mayo
– 1 Tablespoon Date Syrup (d’vash)
– 1 Tablespoon Lemon Juice
– 1 Tablespoon White Wine Vinegar
– 1/4 teaspoon Salt
– 1/2 teaspoon Black Pepper
Combine all ingredients in a bowl, except the cabbage. Once you’ve made a dressing, add the cabbage and toss well, about 2-5 minutes. Then set aside and let marinate in the fridge for at least 3-4 hours, OR BETTER YET, overnight!