I love cole slaw but my oldest daughter, Lindsey, doesn't like it made with the traditional creamy sauce. I came up with a different "none mayonnaise" type dressing and we couldn't stop eating it! Added sliced almonds for an additional texture and it's great!
Zesty Green Cabbage Cole Slaw with Chardonnay Vinaigrette
Ingredients:
- 1 head green cabbage, julienned
- 3 carrots, grated
- 1/2 sliced almonds
- zest of 1 lemon
- zest of 1 lime
Vinaigrette:
- Juice of 1 lemon
- Juice of 1 lime
- 1/3 C chardonnay
- 3 T french mustard
- 1/3 C olive oil (I used lime infused olive oil)
- splash raw apple cider vinegar
- sea salt
- lots of fresh cracked pepper
Directions: I like to cut my cabbage in half through the stem, remove the tough bit, and julienne each side into thin ribbons about 3 inches long. To that, I add my grated carrots, zest of both lemon and lime and the sliced almonds. I salt and pepper the dry "slaw" at this point. You can make it ahead of time and NOT combine the slaw with the dressing until ready to serve.
In a small bowl, combine all the ingredients for the vinaigrette and whisk until incorporated. Pour over slaw until moistened and to your liking. Gently salt and taste... then pepper very well. Keep cool!
