The Perfect BBQ Coleslaw

Dressing:

3/4 cup (or less) avocado mayo or vegan mayo

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon pure maple syrup

¾ teaspoon celery seeds (I didn't have and it still was great)

¼ teaspoon sea salt

Freshly ground black pepper

Salad:

8 cups of cabbage shredded (cone 4)

1-2 carrots (cone 1) grated

1 broccoli crown and stalk (cone 4 for the head, cone 2 for the stalk) (remove bamboo covering of stalk)

Directions:

1. Prepare Cabbage, Carrots and broccoli in a large bowl.

2.  Combine dressing ingredients and blend with a whisk until smooth.  

3. Mix dressing with salad and combine well.

Balsamic Broccoli Salad

Great for brunch with a Frittata!

Serves 6

Ingredients:

2 broccoli stalks

1 large carrots

½ cup parsley

¼ cup of golden raisins 

¼ cup white balsamic vinaigrette

White Balsamic Vinaigrette: 

¼ cup white balsamic

1 tablespoon of honey

1 Teaspoon dijon mustard

2 tablespoon water

¼ tsp. sea salt

1/4 cup olive oil or avocado oil

Directions:

1. Cut up broccoli stalks with cone 2.

2. Cut carrot with cone 1.

3. Add parsley and raisins.

4. Mix vinaigrette in a jam jar and shake.

5. Dress as desired and save extra dressing in the refrigerator for a month or two. 

Almond Coleslaw for a Crowd 

(Serves 8-10)

2 cups red cabbage (cone 4)

4 cups green cabbage (cone 4)

2 cups grated cabbage (cone 1)

2 cups of chopped almonds

Citrus Vinaigrette:

1 tablespoon white balsamic vinegar

2 tablespoons honey

1 tablespoon Dijon mustard

6 tablespoons orange juice

1 tablespoon fresh lemon juice

½ teaspoon sea salt

¼ cup water

¾ cups grapeseed oil

In a blender, combine the vinegar, honey, mustard, orange juice, lemon juice, salt and water. Blend on high. While blending, slowly add the oil until completely emulsified. Set aside in the refrigerator. Or add to a jam jar and shake.

Luau Slaw

Serve 4-6

3 cups of green cabbage and purple cabbage (cone 4)

½  cup grated carrots (cone 1)

1 cup fresh pineapple

2-4 green onions, chopped

¼ cup cilantro, chopped

1 ½ tablespoon fresh grated ginger or a tablespoon of ginger juice (cone 1)

3 tablespoons of rice wine vinegar

1 tablespoon of soy sauce

1 tablespoon of honey

2 teaspoons of sesame oil

Juice of one lime

Salt to taste

1. Combine cabbage, carrots, pineapple, green onions and cilantro in a bowl.

2. In a mason jar, add ginger, vinegar, soy sauce, honey, sesame oil and lime juice and shake.

3. Add dressing to salad thirty minutes before serving.

Mexican Coleslaw

Serves 4

4-5 cups of purple and green cabbage, shredded (cone 4)

Carrots and broccoli spears, grated (optional) (cone 1)

1/4 cup rice vinegar

3 tablespoons of lime juice

1 tablespoon of avocado oil

1-2 tablespoon of sugar

1/2 teaspoon salt

cilantro, chopped

1. Combine liquid and stir.

2. Pour over cabbage and blend well.

1. Shred cabbage with number 4 cone.
2. Add cabbage to a large bowl with other ingredients and stir. Pickle: Seal jar and shake, or stir bowl and cover. 
3. Set on the counter for at least 2 hours (up to 6), shake or stir occasionally
4. Store tightly sealed in the refrigerator for 2 to 3 weeks.  Serve with salads, wraps, tacos, sandwiches, burgers or as a side dish.