about the recipe
This No Mayo Coleslaw recipe will be the star of your next grill out! A zippy dressing that has just the right amount of sweet heat and a punchy vibrant tang plays well with colorful veggies, crunchy pumpkin seeds and full-flavored herbs. You are going to want to make this recipe time and again all summer long.
INGREDIENTS
– ½ medium red cabbage shredded – 2 medium carrots peeled and grated or julienned – ½ red onion diced – ¼ cup fresh chopped parsley – ¼ cup pepitas or sunflower seeds Coleslaw Dressing – ⅓ cup extra virgin olive oil – ¼ cup rice wine vinegar or apple cider vinegar – 2 tablespoons spicy mustard – 2 tablespoons Swerve confectioners or sweetener of choice – ½ teaspoon minced garlic – ¼ teaspoon cayenne pepper omit if you don’t like heat – ½ teaspoon sea salt – ¼ teaspoon fresh ground pepper
– In a blender combine olive oil, rice wine vinegar, mustard, Swerve, garlic, cayenne pepper salt, and pepper.
– In a large bowl, combine cabbage, carrots, red onion, parsley, and pepitas.
– Process until smooth.
– Toss the coleslaw dressing with the cabbage mixture. Refrigerate until ready to serve.