Purple Cabbage and Carrot Coleslaw
Servings 8
Ingredients
- 1 small head purple cabbage about 1 lb
- 1 lb carrots
- 1 lb apples I used 3 small Pink Lady apples
- ½ cup pepitas
- ½ cup sliced almonds
For the dressing
- ½ cup mayo I use Hellmann's
- ½ cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Finely shred the cabbage using a mandoline slicer on a fine setting or the slicer blade on a food processor. Be careful of the mandoline blade!
- Peel carrots and apples, then grate using a shredder blade on a food processor (recommended) or the large holes on a box grater.
- Combine cabbage, carrots, apples, pepitas, and sliced almonds in a large bowl.
- In a separate bowl, combine all dressing ingredients and whisk until smooth. Add about half the dressing to the slaw and toss to combine. Taste and add more dressing to taste. I used about 3/4 of the dressing.
- Enjoy as a barbecue or cookout side dish, or as a topping on a pulled pork sandwich! This is great immediately or the next day.