It’s just about a perfect Spring day here in Omaha, which makes me want to have a nice, easy, and tasty dinner on our back patio. Here’s the perfect side dish for the occasion, a light, crunchy, tasty, no mayo version of coleslaw. The vinegar and mustard give it a little zing, while the agave gives it just a touch of sweet. It just takes a few minutes to throw together, so it’s a staple this time of year when we’d rather be the outdoors instead of cooped up in the house. If it doesn’t get gobbled up in the first sitting, it will keep for a day or two in the refrigerator.
- 4-5 cups cabbage, shredded
- 1 cup purple cabbage, shredded
- 3 medium carrots, peeled and grated
- 1/4 cup red onion, sliced thin (optional)
- 3 Tablespoons red wine vinegar
- 3 Tablespoons vegetable oil
- 2 teaspoons mustard (prepared)
- 2 teaspoon agave
- 1 teaspoon celery seeds
- 1/2 teaspoon garlic salt
In a large bowl combine the cabbages, carrots, and onion. Toss to combine.
In a jar or cup with a lid, combine the vinegar, oil, mustard, agave, celery seeds, and garlic salt. Cover and shake.
Pour the dressing over the salad mixture and toss to coat. Cover and let refrigerate for at least 2 hours. Toss again before serving. Serves 4.
(This was inspired by and adapted from a recipe by Chef Cory Guyer.)