Not Your Average Coleslaw Recipe

I love a good coleslaw, but I get tired of the mayo-based version that we see all the time. This slaw is crisp, flavorful, and perfect for an autumn dinner. In fact, I think it would make a great side dish for your Thanksgiving table.

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The 'Recipe'

As always, I use the term recipe loosely. All measurements are an estimate - adjust up or down for your taste preferences. You can also easily scale the recipe up or down if you want to make a small amount for yourself or

feed a crowd.

Ingredients

Slaw Veggies:

2 cups shredded green cabbage

2 cups shredded red cabbage

1 apple, sliced

Dressing:

1 TBSP minced fresh ginger

1 tsp lemon juice

1 tsp mustard

1/2 TBSP maple syrup

1 tsp sriracha

3 tsp apple cider vinegar

2 tsp olive oil

salt/pepper/garlic powder

Tasty Bites:

1/2 cup craisins, chopped

1/2 cup pecans, chopped

1/4 cup sunflower seeds

Directions

1. In a large bowl, combine shredded cabbage and sliced apple.

2. In a small bowl, whisk together the dressing ingredients.

3. Pour the dressing over the cabbage mixture and toss to coat.

4. Add tasty bites.

5. Refrigerate coleslaw for about an hour to let flavors combine.

Variations

As with every recipe I share, I invite you to change it up and make it your own. You don't have to be precious about the ingredients; it will turn out fine.

• Chopped jicama would be a great addition to the veggies. Scallions, carrots, or pears work well too.

• If you don't have fresh ginger, try 1/2-1 tsp ground ginger.

• I love apple cider vinegar here, but a white wine vinegar would also be yummy. Only have red wine vinegar? That would work too.

• Don't be shy with your tasty bites! Try dried cherries or blueberries. Even chopped dried apricots would be yummy. Don't have pecans? Try walnuts. Have pepitas in your pantry? Add some of those! Dry-roasted edamame would add a great crunch.

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