CARROT-CAYENNE COLESLAW
From chef2 14 years ago
- - to make
- Serves 8
Using bags of preshredded cabbage and carrots gets you out of the kitchen in minutes.
Ingredients
- carrot-CAYENNE coleslaw shopping list
- Makes 4 to 6 servings shopping list
- 1/2 small green cabbage head, cored and sliced thinly shopping list
- 2 large carrots, grated shopping list
- 1/4 small purple cabbage head, cored and sliced thinly shopping list
- 1/2 teaspoon Dijon mustard shopping list
- 1/4 cup champagne vinegar shopping list
- 1 teaspoon agave nectar or organic raw cane sugar shopping list
- 1 teaspoon coarse sea salt shopping list
- 1/4 teaspoon cayenne shopping list
- 3 tablespoons extra-virgin olive oil shopping list
- 2 tablespoons sesame seeds, toasted shopping list
How to make it
- 1. Place the green cabbage and carrots in one bowl and the purple
- cabbage in a separate bowl.
- 2. In an upright blender, combine the mustard, vinegar, agave
- nectar, salt and cayenne. While blending, slowly add the olive
- oil.
- 3. Add half of the dressing to the green cabbage/carrots and add
- the remaining dressing to the purple cabbage. Massage them both
- well until wilted, about 3 to 5 minutes each. Cover, and
- refrigerate them for at least 1 hour or overnight.
- Remove at least 15 minutes before serving, combine them,
- add the sesame seeds and mix well.
People Who Like This Dish 1
- notyourmomma South St. Petersburg, FL
- chefmeow Garland, TX
- momo_55grandma Mountianview, AR
- maureenlaw ST LOUIS, US
- chef2 Las Vegas, NV
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 4 people-
Sounds good!
maureenlaw
in ST LOUIS loved it
-
wow chef luv this one thanks for sharing high5
momo_55grandma
in Mountianview loved it
-
This sounds amazing. Great post and a very high 5.
chefmeow
in Garland loved it
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