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Confetti Coleslaw

February 1, 2009 by Erica Leave a Comment


Coleslaw goes great with variety of dishes, including grilled meat and veggies. It is served as a cool compliment, and I eat it alone in place of another kind of salad or vegetable dish. I also top it with grilled jerk chicken. This recipe combines just a few colorful vegetables and fruit, and I chop it up in a food processor for smaller, more manageable bite sizes and a blend of ingredients in every bite.

Feel free to add more chopped stuff, such as carrots, orange and yellow peppers, and other crunchy vegetables and fruit. And maybe you will opt for a different dressing in place of the mayonnaise-based dressing, such as lime juice, honey and cilantro.

I have to admit that the amounts listed below vary somewhat based on taste. I sample it as I put it together to come up with a balance of sweet and sour that we enjoy. Feel free to adjust these measurements to your liking – you can always re-balance the sour and sweet, but go easy on the sweet at the beginning to find the right combination. So, my disclaimer here is that these are just estimates. And after all, cooking is about experiences with taste and intuition.

Confetti Coleslaw

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Confetti Coleslaw

Servings: 4 servings
Calories: 199kcal

Ingredients

  • 1 apple peeled and quartered
  • 1 stalk of celery
  • 1/2 medium green cabbage
  • 1/2 medium red cabbage
  • 1 red pepper trimmed and sliced
  • 3 tablespoons mayonnaise
  • 2 tablespoons honey optional
  • 1/8 cup apple cider vinegar or a bit more depending on your taste
  • 1/2 teaspoon mustard Dijon or other
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Add each cabbage separately to a food processor or blender and process the cabbage until it is in small enough bites. You can also chop the cabbage and other ingredients by hand with a knife. Add each batch of chopped cabbage to a large mixing bowl.
  • Peel and cut up the apple, and add it to the processor. Also add the remaining ingredients to be chopped together with the apple. Process and then add this batch to the mixing bowl.
  • Add the remaining ingredients (the dressing) in separate bowl to taste, or you can do what I do a lot of the time - add them to the main mixing bowl with the chopped salad, and adjust until you have the desired taste.
  • Place the coleslaw in the refrigerator until you're ready to serve and eat it!

Nutrition

Calories: 199kcal | Carbohydrates: 31g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 126mg | Potassium: 559mg | Fiber: 7g | Sugar: 22g | Vitamin A: 2238IU | Vitamin C: 141mg | Calcium: 95mg | Iron: 2mg
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Filed Under: Dairy Free, Egg Free, Gluten-Free, Lactose Free, Low Carb | Keto, Low Sugar, Nut Free, Paleo, Plant-based, Quick & Easy, Salads, Sauces & Dressings, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: cabbage

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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The Healthy Coconut Flour Cookbook
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Everyday Keto Baking by Erica Kerwien - Comfy Belly
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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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