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2024 | HOOK MAGAZINE 19
Coleslaw
g
arden
resh
from the
Recipe courtesy of Dr. Irina Gelman
Ingredients
For The Slaw
• 3 cups shredded green cabbage
• 3 cups shredded purple cabbage
• 2 cups shredded carrots
• 1 cup chopped cilantro
• 1 jalapeño, seeded and diced
• 1/2 cup green onion
(only green part)
For The Dressing
• 3 TBS extra virgin olive oil
• 2 TBS apple cider vinegar
• 2 TBS pure honey
(substitute
maple syrup for vegan recipe)
• 1 clove garlic, finely minced
• ¼ teaspoon cayenne pepper
• ½ teaspoon salt
• Freshly cracked black pepper
Directions
Add all the slaw ingredients to a
large bowl. In a smaller bowl, whisk
together all the dressing ingredients.
Taste and adjust seasonings as nec-
essary. Pour over the slaw and toss
well to combine. Place in an airtight
container, refrigerate for at least an
hour to allow flavors to marinate. Stir
before serving so the coleslaw is well
mixed with the dressing. Before serv-
ing, sprinkle with more chopped
green onion (only green part).
Storing No-Mayo Coleslaw — Once
assembled it can be kept in an air-
tight container in the fridge for up to
4 days prior to serving. Stir with
clean utensils daily and before serv-
ing so the coleslaw is well mixed
with the dressing.
A delicious make-ahead recipe for
summer parties, BBQ's and picnics!
(Sans Mayo)
2024 | HOOK MAGAZINE 19
