Rainbow Coleslaw

Diets
[x] Flexitarian + Omnivore
[x] Vegetarian + Pescatarian
[x] Vegan
[x] Gluten free
[O] Keto
[x] Weight Maint
[x] Mediterranean
[x] Lectin Avoidance
[x] Oxalate Avoidance
[x] Purine Avoidance

A colorful mayo free coleslaw great with many dishes and very low calorie.

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Course: Dinner, Lunch

Cuisine: American

Keyword: Coleslaw, Colorful coleslaw, Non mayo coleslaw

Servings:

Calories: 91kcal

Author: Patty

Ingredients

1 small red cabbage 4″ diameter, chopped
1 small green cabbage 4.5″ diameter, chopped
1 bunch cilantro chopped (use stems too)
1 medium red onion sliced
4 medium orange carrots julienne (you can use a variety of colors here)
1 C carrot greens chopped
1 C Red wine vinegar
Pinch Salt and pepper to taste

Instructions

Mise en Place

First gather all the ingredients you will need — this is a recipe that is all about chopping veggies. Be sure to wash your hands, the veggies and herbs.

Combine Ingredients

Slice one red onion and put in a bowl with 1C red wine vinegar and set aside (this will remove some of the bite of the onion.).
Chop the red and green cabbage into thin slices and add to a large bowl. The way to do this is to cut the head in four parts keeping the root in place. Then chopping each part, leaving the core for compost. For a small head, this will keep the size perfect for eating.
Julienne carrots and add as well. I find it easier to mix by hand at this point.
Chop the cilantro, both leaves and stems (cut off 1/2″ from the bottom end of the stems, which will be a harder part, and discard), and place into a separate bowl for later use. To that bowl add 1C chopped carrot greens too.
Add the onions and vinegar mix, and combine with a wooden spoon. Add some salt and lots of freshly ground pepper and perhaps additional vinegar depending upon how it tastes to you. Before serving add the cilantro and mix.
Do not mix the cilantro with the slaw until you are ready to serve. Cilantro will go bad faster than the cabbage so I always keep them apart until just before serving. That way I can have this food as leftovers.

Notes

I find red cabbage thicker and heartier than green so be sure to cut the leaves thin for ease of eating. I also try to make sure the cabbage slices are around 4″ in length, but not longer so it fits into my mouth. Keep the food in the fridge and eat it quickly for the cilantro will go bad first. The cabbage and carrots will last a lot longer.

Can you wait to mix in the cilantro until just before serving? Yes, great idea. A serving size is ~1+cup, it really depends upon the actual size of the cabbage heads. (I have never taken a measuring tape into the store to figure out which cabbage head to buy.) No matter what you do, this is a very low calorie salad.

Source: Chef Lev from Kitchen on Fire introduced me to a version of this recipe that he had me make for a cooking class. I thought it was great and when I made it at home, of course, I had to add my own touches to the dish that added more color and flavor.

Nutrition

Rainbow Coleslaw