Friday, January 30, 2015

Dairy Free Colorful Coleslaw

The word “coleslaw” comes from the Dutch word, “koolsla”, “kool” meaning cabbage and sla, salad. The word entered our English language from the Dutch in New York in the late 1700s. Since then it has been a featured side dish at almost every picnic or barbecue in America. However, my family enjoys it so much that we do not reserve it exclusively for those warm weather months. We have coleslaw at least once a week, usually with fish or chicken. This recipe is for a Dairy Free Colorful Cole Slaw made with homemade (df) mayonnaise, cumin, lime and celery salt giving it a wonderful tangy flavor and crunchy texture. Additionally, it is ridiculously simple to prepare! You and your family will love this one!

Dairy Free Coleslaw

  • 1/2 cup dairy free mayonnaise; See "Homemade Mayo Recipe"
  • 1 tablespoon olive oil
  • zest of 1 lime, finely grated
  • 1/4 cup lime juice
  • 1/3 cup chopped fresh dill
  • 1 tablespoon sugar (optional)
  • 1 teaspoon celery salt
  • 1/2 teaspoon toasted cumin seeds (can substitute this with 1/2 teaspoon ground cumin)
  • salt and freshly ground black pepper
  • 1 small head each of napa cabbage and purple cabbage, shredded
  • 1 large carrot, grated 
  • 1 small red onion, diced

  1. Whisk together the mayonnaise, olive oil, lime zest, lime juice, dill, sugar, celery salt and cumin seeds in a large bowl. Season with salt and pepper. Add the cabbage, carrots and onions, and toss to coat in the dressing. Season with salt and pepper. 
  2. Cover and refrigerate for at least 1 hour and up to 4 hours before serving.
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This recipe was shared at: Allergy-Free Wednesdays, Full Plate Thursday, 
Gluten Free Wednesdays, Fat Tuesdays, Real Food Friday ,Gluten Free Fridays,Melt In Your Mouth Monday, Motivation MondayHearth and Soul,Weekend Retreat, Inspirational Monday

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