Succulent Slaws and Sides | 57
SLAWS, SIDES,
AND
ASSEMBLE-ABLES
The recipes in this section taste great on their own, as a side
dish, or as mixable, matchable pieces to combine over grains,
spiralized noodles, or veggie “rice” to form a singular meal
(see Bases, Bowls, and Beds section on pg. 70 for ideas). If
choosing the latter option, it’s best to make several sides in
advance for quick, easy assembly when mealtime comes.
SUCCULENT SLAWS & SIDES
CLASSIC COLESLAW
SERVES 4-6
You can’t go wrong with this classic, crunchy side dish. Feel free to
substitute mayonnaise with plain Greek yogurt to lighten things up
without sacrificing any creaminess. This will also taste great with the
Cleaned-Up Ranch Dressing (pg. 124) if you have some on hand.
INGREDIENTS:
½ head green cabbage,
sliced with Slicer Blade
½ head purple cabbage,
sliced with Slicer Blade
3 carrots, scrubbed* and
shredded with
Shredder Blade
¾ cup mayonnaise or Greek
Yogurt (at least 2% milkfat)
2 Tbsp. apple cider vinegar
½ Tbsp. honey or agave nectar
1 tsp. salt
½ tsp. Celery seed
*See pg. 31 for scrubbing
technique
DIRECTIONS:
Run all vegetables through the
Veggie Bullet and into the same
large bowl. In a separate bowl,
whisk together mayo/yogurt,
vinegar, honey, salt, and celery
seed. Pour the dressing over the
vegetables, toss to coat, cover
the bowl with foil or plastic
wrap, and refrigerate for at least
2 hours before serving.
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