Serves: 8 | Prep: 20 min | Cook: 1 hr | Ready: 1 hr 20 min
For the slaw:
½ head of purple cabbage, shredded
½ head of green cabbage, shredded
3-4 carrots, shredded
3 ribs celery, sliced
½ – 1 jalapeño, seeded and finely diced
½ c. pepitas or sunflower seeds
¼ c. toasted sliced almonds
For the dressing:
3 T. extra virgin olive oil
3 T. white rice vinegar
2 T. pure maple syrup
1 clove garlic, finely minced
¼ tsp. cayenne pepper, optional
½ – 1 tsp. celery salt, start with ½ tsp.
then adjust after tasting
½ – 1 tsp. onion powder, start with
½ tsp. then adjust after tasting
1/4 tsp. salt
Freshly cracked black pepper
How to store coleslaw:
Pour dressing over slaw if you are serving the same day. If serving the following days, keep slaw ingredients separate and add dressing about 1 hour before serving.
Add all the ingredients for the slaw except for the almonds and pepitas to a large bowl.
In a small bowl, whisk together all the ingredients for the dressing. Pour all over the slaw and toss well to combine. Taste and adjust seasonings as necessary. Cover and place in fridge for at least an hour to allow flavors to marinate together.
Before serving, sprinkle with toasted sliced almonds and pepitas; toss again and serve.
