This coleslaw is such a fun and healthy way to change things up for your next bbq or side dish. We love coleslaw all year round, but most have a lot of egg and soy ingredients in it, not to mention they are very heavy with mayo. I decide to reinvent the wheel and make a whole new type of coleslaw thats packed with nutrients and much lighter.
The key to this slaw is using a high quality dijon and making sure you have time to let it sit in the fire after mixing so it soaks up the flavor.
Ingredients:
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2 C small bite sized pieces of broccoli
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3 C of sliced or chopped red cabbage
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2 TBS dijon mustard
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1 tbs applecider vinegar
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1 -2 tbs of maple syrup or honey
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1/4 C of shaved almonds
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1/2 of an avocado cut into chunks
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Salt & pepper to taste *Everything but the bagel seasoning (optional)
Instructions:
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Lightly steam the broccoli (do not over steam it will turn to much in the dish!)
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Add cabbage and broccoli together in a bowl
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In a small cup or bowl add all the liquids and the seasoning. Mix well
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Taste mixture, add more honey or syrup if you prefer a sweeter taste
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Pour mixture over broccoli and cabbage
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Mix well, refrigerate for 1 – 4 hours, be sure to mix well once you are ready to serve
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Top with avocado and almonds
