This dairy-free and egg-free salad uses a tangy Asian-inspired dressing. Make it during the spring and summer months, when cabbage is in season, as an alternative to a traditional salad. This recipe can easily be scaled up for large gatherings.
Ingredients
For the Salad
- 1 medium head of green cabbage, thinly shredded
- 1 medium carrot, peeled and thinly sliced
- ½ green bell pepper, seeded and thinly sliced
- 1 tablespoon chopped fresh cilantro
- ½ cup (80 g) raisins or dried cranberries, optional
For the Dressing
- 3 tablespoons brown rice vinegar
- 3 tablespoons sunflower oil
- 1½ tablespoons organic cane sugar
- 1 teaspoon salt
How to Make It
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To make the Salad
- Combine the cabbage, carrot, bell pepper, cilantro, and raisins or cranberries (if desired) in a large mixing bowl. Toss the ingredients well to combine. To make the Dressing
- Whisk together the vinegar, oil, sugar, and salt until completely blended. To Assemble the Salad
- Pour the dressing over the salad and toss until coated.
- Cover and refrigerate for at least 4 hours before serving. Coleslaw is best on the day it is made.