Healthy Fall Coleslaw

Not just another sweet or spicy slaw, this healthy coleslaw is made with fresh purple cabbage, carrots, cilantro, and a kick of heat from jalapeño. There's no mayo or sugar, just a naturally sweet and slightly tangy dressing with a hint of pure maple syrup. This simple, healthy coleslaw recipe is perfect serving with your leftover turkey!

Servings 8 servings

Ingredients:

For the slaw:

 1/2 medium head of purple cabbage, shredded (about 3 cups shredded cabbage)

 1/2 medium head of Napa cabbage, shredded (about 3 cups shredded cabbage)

 2 heaping cups shredded carrots

 1 cup finely chopped cilantro

 1 jalapeño, seeded and finely diced (optional)

 1/2 cup scallions (green part only)

 1/2 cup pepitas

 1/4 cup toasted sliced almonds

For the dressing:

 3 tablespoons extra virgin olive oil

 4-5 tablespoons apple cider vinegar

 2-3 tablespoons pure maple syrup, agave syrup, or honey, depending how sweet you like your slaw

 2 cloves garlic, finely minced

 ¼- ½ teaspoon cayenne pepper, optional

 ½ teaspoon salt

 Freshly cracked black pepper

Method:

 Add all the ingredients for the slaw except for the almonds and pepitas to a large bowl.

 In a small bowl, whisk together all the ingredients for the dressing.

 Test the balance of flavors. If it’s not tart enough, add more vinegar. If it’s too tart, try adding a bit more oil or a little more salt. If it’s not quite sweet enough, add a little more maple syrup.

 Pour all over the slaw and toss well to combine. Taste and adjust seasonings as necessary. Cover and place in fridge for at least an hour to allow flavors to marinate together.

 Before serving, sprinkle with toasted sliced almonds and pepitas; toss again and serve.

Notes and Options:

How to store coleslaw: store this coleslaw covered in the fridge for up to 5 days. This is a great make-ahead recipe for carry-in dinners because the flavors deepen as the coleslaw marinates!

Since the purple cabbage will bleed a bit as it sits, you can also make the slaw ingredients ahead of time; keep them in a re-usable bag or container and dress the slaw at least an hour before you are ready to serve.

Wilting the cabbages and carrots prior to mixing keeps them from weeping as much and crispier. To wilt, place the prepped veggies in a colander in the sink or over a bowl and toss with a few tablespoons of kosher salt.

Allow the mixture to sit for 15-20 minutes; rinse, drain, and pat with toweling to remove excess moisture. You can also use a salad spinner for the wilting process.