This scrumptious coleslaw will get its shiny and tangy taste from a easy, selfmade lemon French dressing. And with the addition of additional greens, it makes the very best summer season facet dish!

Why We Love This Crisp & Refreshing Coleslaw Recipe

If you’re searching for a mild and refreshing facet dish, you’ve come to the proper position. This Sunshine Coleslaw is made with crispy greens and lined in a tangy lemon French dressing. As an alternative of vinegar, this recipe requires lemon juice, which supplies it a pleasing shiny taste. It’s completely scrumptious, and the very best addition on your summer season foods. Alternatively, this easy salad is made with pantry staples and contemporary substances which might be readily to be had throughout the year.. so it’s one who I flip to throughout the year!

Substances You’ll Wish to Make This Coleslaw:

• Cabbage– I take advantage of a mixture of inexperienced and pink cabbage, however any mixture will do.
• Carrots
• Cucumber
• Inexperienced Onions
• Lemon– Use contemporary lemon juice! You’ll get a significantly better taste.
• Avocado Oil– You’ll be able to additionally use olive oil.
• Honey– You’ll be able to additionally use sugar or maple syrup if desired.
• Garlic
• Salt & Cracked Black Pepper

The way to Make Sunshine Coleslaw with Lemon French dressing:

1. Shred the cabbage. The use of a mandolin, slicer attachment on a meals processor, or sharp knife- lower the cabbage into skinny slices.
2. Prep the veggies. Shred the carrots, slice the fairway onion, and quarter and thinly slice the cucumber. Put them in a big bowl with the shredded cabbage.
3. Make the French dressing. In a small bowl, upload the lemon French dressing substances. Whisk to mix.
4. Toss the coleslaw. Drizzle over the greens and toss to mix.
5. Kick back. Put within the fridge to cool for as much as 2 hours prior to serving for the most productive taste and texture.
6. Experience!

Pointers & Ideas

I want shredding my very own cabbage once I make coleslaw, however be happy to make use of a bag of pre-shredded coleslaw combine.

Permitting the coleslaw to cool for a little prior to serving permits the flavors to meld and the cabbage to tenderize a little. Even though it’s best eaten the day it’s made, leftover coleslaw will have to final 2-3 days within the refrigerator.

This recipe is tremendous adaptable! The dressing may be scrumptious on spinach. You’ll be able to mess around with the veggies too. Check out including radishes, sugar snap or snow peas, thinly sliced apples, or jicama.

Check out serving this coleslaw with bbq hen, turkey burgers, quiche, or selfmade fish sticks.

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