Simple Coleslaw
A simple Coleslaw salad is so easy and versatile. Eat it on its own, I like to add nuts like almonds or pistachios, or add it to a buddha bowl (grains, protein - beans and meat/ fish, veggies! and some cabbage salad), add to a leaf salad, or taco like the Greek Inspired Smash Taco next week. Put a spin on it - with feta on the side or on it. Storage: Fridge for 7 days, 2 days with feta.
Ingredients
Salad
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 1/4 cup feta crumbles optional for smash burgers
Salad Dressing
- 2 tbsp red wine vinegar Start with 1 tbsp with 3 tbsp oil - taste then decide if you add 1/2 tbsp. There is fermented red wine vinegar with mother.
- 5 tbsp olive oil
- 1/2 tsp sea salt or himalayan salt
- 1/4 tsp pepper
Instructions
- Shred cabbage and carrots with a mandolin, grater or food processor. Put in medium bowl.
- Make salad dressing - typical salad dressing is 3 parts oil to 1 part vinegar. I have added extra vinegar Add pepper and salt, taste and add more to taste.
- Mix salad dressing into cabbage and carrots.
- OPTIONAL: Crumble feta on top. Use dairyfree feta if there's a food allergy or vegan option.
- Enjoy!