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Purple coleslaw in beige ceramic dish

the chunky coleslaw

Dairy-free, gluten-free, deliciously creamy coleslaw ready in 15 minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Keyword Coleslaw, Dairy-free, Gluten-free
Servings 6

Ingredients
  

salad:

  • 1 small red cabbage
  • ½ small red onion
  • ¼ cup pumpkin seeds
  • ¼ cup golden raisins
  • ⅓ cup parsley or cilantro, chopped & finely packed
  • optional add-ins: shredded carrots, arugula

dressing:

  • ½ cup avocado oil mayonnaise, I used Primal Kitchen
  • 1 ½ Tbsp apple cider vinegar
  • 1 Tbsp coconut aminos
  • ½ tsp ground celery seed
  • cracked pepper

Instructions
 

  • Prepare the dressing. Combine all of the ingredients in a small jar & mix together until thoroughly incorporated. Set aside.
  • Prepare the salad. Begin by slicing the cabbage in half, down the stem. Place the cabbage cut-side down on your surface & cut across the cabbage in thin strips. Be sure to cut the cabbage as thinly as possible, then place the strips into a medium-sized bowl. Similarly, slice the red onion as thin as possible & place it into the same bowl. Begin massaging the two together with your hands. You should feel the cabbage start to soften; this will take about 2-5 minutes.
  • Add the remaining ingredients. Herbs, pumpkin seeds, raisins, & any additional add-ins to your coleslaw. Pour the dressing on top & thoroughly mix together.
Keyword Coleslaw, Dairy-free, Gluten-free