Vinaigrette Coleslaw (no dairy)
For the slaw
1medium head of purple cabbage, finely sliced
1onion, finely sliced
- Other salad e.g. celery, radish, apple (optional)
¾ cupfresh coriander leaves, finely chopped
½ cuptoasted sliced almonds
Add all the ingredients for the slaw except for the almonds to a large bowl.
For the dressing
2 tbsptoasted sesame oil
2-3 tbspapple cider vinegar or red wine vinegar
2 tbsppure maple syrup
1 clovegarlic, minced
½ tspsalt, plus more if necessary
- Freshly cracked black pepper
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; toss again and serve