This dairy-free cole slaw recipe is full off healthy omega-3’s and omega-9’s from flax oil and walnut oil.
Try it at your next barbecue.
Ingredients
- 3 cups red cabbage (sliced thin)
- 3 cups green cabbage (sliced thin)
- 1/2 medium red onion (minced)
- 1-1/2 medium carrot (grated)
- 1 medium celery rib (small dice)
- 2 small shallots (minced)
- 3/4 teaspoons sea salt
- 1-1/2 cup walnuts (chopped coarsely)
- 1/3 cup walnut oil
- 2 tablespoons flax oil
- 1 large lemon (zested and squeezed)
- 2 tablespoons raw, local honey
- 2 teaspoons mellow miso
- 1/2 teaspoon umeboshi vinegar
Directions
Mix in a large bowl: red and green cabbages, onion, carrot, celery and sea salt. Gently mix the salt into the vegetables with your hands until a small amount of water appears on your hands.
Place a large plate on top of the salad, and put a weight on top. Press the salad for 30-40 minutes. You will see more liquid pooling at bottom of bowl from the pressure.
Pour the walnut and flax oil into a blender. Add the shallots, umeboshi vinegar, lemon juice, miso and honey. Blend well until creamy.
Remove weight from salad; pour off excess water. Pour the dressing over the dairy-free cole slaw while mixing well. Let marinate for 20 minutes.
Toss in the walnuts. Serve.
See Also
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