I whipped up this Sweet & Spicy Superfood Coleslaw to serve with Thrive, Plant-based, Reuben Sandwiches I will be posting tomorrow. Stay tuned for that as I also have a little special surprise! We make many versions of this coleslaw in the summer when we have a lot of cabbage from our garden. Sometimes we add in thinly sliced bell peppers or other veggies. With it being winter we don’t have our garden but we do have a salad mix I purchase frequently at Costco, Eat Smart Sweet Kale 7 Superfood Salad, in the refrigerator. The salad kit comes with a dressing, dried cranberries, and pumpkin seeds but I often just use the greens and for a number of things as it is quick and easy. It is a nutrient-dense blend of kale, chicory, green cabbage, broccoli, and brussels sprouts.
Sweet & Spicy Superfood Coleslaw
Makes 6-8 servings
1 1/2 TBSP dijon mustard
2 TBSP coconut palm sugar
1 1/2 TBSP apple cider vinegar
1 TBSP spicy mustard such as English or German (used inglehoffer Stone Ground Mustard)
3/4 tsp. kosher salt, plus more, to taste
pinch freshly ground pepper, plus more, to taste
1/2 c Wild Woods Zesty Garlic Aioli or mayonnaise of choice
28oz bag Eat Smart Sweet Kale Superfood Salad Mix (or mix of thinly sliced/chopped kale, chicory, green cabbage, broccoli, and brussels sprouts)
1/2 c shredded carrots
1/3 c thinly sliced red onion, optional
Mix together dijon mustard, coconut palm sugar, apple cider vinegar, spicy mustard, salt, pepper, and aioli or mayonnaise. Refrigerate until ready to use, or about 10 minutes so the coconut palm sugar can dissolve. Toss mixture with salad mix/ vegetables, carrots and red onion when ready to serve. It can be made ahead of time but if you toss it together more than 2 hours before serving you will lose the crunch of the salad. Enjoy!