Easy Coleslaw

By: Esther Vasa

Shredded Green Cabbage – 2 cups
Shredded Purple Cabbage – 2 cups
Grated Carrots – 1 cup
Grated Beets – ½ cup
Grape Tomatoes – 1 cup
Olive Oil – 2 tbsp
Juice of one Lemon
Salt to taste
White Vinegar – 1/4th cup
Poppy Seeds – 1 tbsp

Mix all the vegetables in a salad bowl. In a separate mixing bowl whisk the rest of the ingredients. Right before serving coleslaw, mix in the dressing until all the vegetables get coated with the dressing. Carrots and beets give the required sweetness to the coleslaw naturally. I am on a dairy-free diet and hence haven’t used butter. If you like, you may add some mayonnaise.

Preparation Time: 15 minutes

Serves: 3

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