Spiralized Coleslaw
By Tested and perfected in the Sur la Table kitchen
Spiralized Coleslaw
By Tested and perfected in the Sur la Table kitchen
- Slaw:
- 2 cups of green cabbage, shredded with ribbon blade
- ½ cup of carrots, shredded with thin spiral blade
- ½ cup of purple cabbage, shredded with ribbon blade
- 2 tablespoons Spanish onion, shredded with thin spiral blade
- 1 tablespoons fresh cilantro or parsley (whichever you prefer, it’s mostly for color), chopped
- Dressing:
- 1 tablespoon apple cider vinegar
- 1 teaspoon fresh lemon juice
- 2 tablespoon mayonnaise
- 2 tablespoon light sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon whole grain mustard
- 2 teaspoon light brown sugar
- 1 teaspoon cracked pepper
- Dash of celery salt
- Sea salt to taste
To spiralize cabbage: Core and slice cabbage in half, then place sliced side against blade and feed through ribbon blade to get desired shredded texture.
To spiralize carrot: Use a large carrot, cut the top off and affix to thin spiral blade. Because carrots are firmer than most produce you’re spiralizing you won’t get long spirals, you’ll get little half spirals, which is perfect for slaw.
To spiralize Spanish onion: I usually just dice the onion, but I think the thin spiral blade should shred it into little strips, which could be fun.
To make dressing: Whisk dressing ingredients together in a small bowl until combined. Pour the dressing over the salad and toss until evenly coated.
To spiralize carrot: Use a large carrot, cut the top off and affix to thin spiral blade. Because carrots are firmer than most produce you’re spiralizing you won’t get long spirals, you’ll get little half spirals, which is perfect for slaw.
To spiralize Spanish onion: I usually just dice the onion, but I think the thin spiral blade should shred it into little strips, which could be fun.
To make dressing: Whisk dressing ingredients together in a small bowl until combined. Pour the dressing over the salad and toss until evenly coated.