Basil Coleslaw
Coleslaw is a summertime favorite salad with picnics and barbecues. Use purple cabbage to make a crisp slaw and add fresh basil for a refreshing flavor.
Servings: 6 cups
Calories: 219kcal
Equipment
- Large bowl and rubber spatula
- Cutting board and knife
- Citrus Zester
Ingredients
Slaw Ingredients
- 4 cups purple cabbage shredded
- 2 each carrot shredded, approximately 1 cup
- 1 each red bell pepper julienned and cut down to about 1’ strips
- 1 each green onion sliced
- ¼ cup fresh basil chiffonade
- ¾ cup cranberries dried
Dressing
- ¾ cup mayonnaise
- 1 tbsp balsamic vinegar
- 1 tsp granulated garlic
- ½ each lemon zest and juice
- Sea salt and black pepper to taste
Instructions
- Combine dressing ingredients and set aside.
- Prepare veggies and add to dressing up to 1 hour before serving.
- Enjoy!
Notes
To chiffonade basil, stack and roll the leaves into a tight roll. Gently slice through as basil bruises easily.
You can use green cabbage if you wish, I use purple because it holds up to the acid in the dressing longer so it stays crisper.
Nutrition
Serving: 1cup | Calories: 219kcal | Carbohydrates: 7g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 195mg | Potassium: 174mg | Fiber: 2g | Sugar: 4g | Vitamin A: 803IU | Vitamin C: 36mg | Calcium: 33mg | Iron: 1mg