If you’ve had nightmares of coleslaw ladened with an offensive amount of mayonnaise, don’t give up on it just yet – we’ve got a super-light and fresh rendition that is a must-try!
Photo Courtesy: Hector Sanchez from Southern Living.
We saw this recipe online and thought that it would adapt incredibly with one of our most brightly colored products: Red Kraut in place of red cabbage. Best of all, it’s super simple. Make it for yourself, and let us know how it turns out!
1/4 cup white vinegar
1/4 cup extra virgin olive oil
2 tbsp sugar
3-4 tbsp fresh lime juice
1 1/2 tsp. kosher salt
1/2 tsp. ground coriander
1/4 tsp. ground ground cumin
1/4 tsp. ground red pepper
1/4 tsp. ground black pepper
2 cups MM Local Red Kraut
2 cups thinly sliced white cabbage
1/2 cup shredded carrot
1 medium jalepeño pepper with seeds, thinly sliced
1/2 red bell pepper, thinly sliced
1/3 yellow bell pepper, thinly sliced
1/2 fresh cilantro, chopped (save until it’s time to serve)
Whisk together the dressing ingredients in a bowl. Combine the salad ingredients (except the cilantro) in another large bowl. Pour the dressing over the salad and coat thoroughly. Place tossed salad in the refrigerator and chill for at least 1 hour. Toss occasionally. When you’re ready to serve, combine in the fresh cilantro.