Summer Coleslaw
A light and tangy Summer Coleslaw recipe that goes with nearly everything!
Equipment
- Food Processor
- Garlic Press (optional)
- Chef Knife
- Cutting Board
- Lemon juicer
- Large stainless steel, glass, or ceramic bowl with tight fitting lid
Ingredients
- 1 large head of cabbage (green or red will do)
- 3 medium organic carrots, unpeeled
- 3 tbsp organic extra virgin olive oil
- 1 whole freshly squeezed lemon
- 1/4 cup organic raw apple cider vinegar (bragg's or trader joe's works great!)
- 2 tsp sea salt
- 2 tbsp sucanat (can subs coconut sugar)
- 2 cloves garlic, crushed
Instructions
- Using your chef knife and cutting board, slice cabbage into more manageable chunks.
- With your food processor on the SLICE setting, insert cabbage using pusher. Alternatively, you can use a box grater or mandolin. Empty sliced cabbage into your large bowl.
- With your food processor on the SHRED setting, insert carrots using pusher. Alternatively, you can use a box grater or mandolin. Empty shredded carrots into your large bowl with the cabbage.
- Add freshly squeezed lemon, olive oil, vinegar, salt, sucanat, and crushed garlic to your cabbage & carrot bowl. With clean hands, begin massaging ingredients into cabbage and carrot mixture.
- Store in tightly covered stainless steel, glass or ceramic bowl in your fridge. Best if allowed to marinate 30 minutes but can be eaten immediately. Good for a week or longer. Enjoy!