I have really been on a coleslaw kick these days. I know it's the weather. Coleslaw screams summer to me, and we've been having warm, sunny days for a few weeks now, which means summer is here (at least we hope). Last weekend I made two separate batches of coleslaw, one with a creamy mayonnaise dressing and one with a vinaigrette dressing, such as with this recipe. I much preferred the vinaigrette version and decided to play with it a little more until I got it just right. I love the addition of the fruit here too. If you're not a pear/cranberry fan, you can definitely sub apple for pear and raisins for cranberries and it would be just as delicious.
I love to serve this raw, colorful, super healthy salad with some grilled, grass fed burgers and homemade lemonade (sweetened only with stevia- that recipe to come...). It's the perfect addition to your backyard BBQ.
Pear Cranberry Coleslaw
1 medium head green cabbage
2 medium carrots
1/2 cup dried cranberries
3 tablespoons apple cider vinegar
1 tablespoon gluten free brown rice syrup, agave, or honey
10 drops liquid stevia
pinch of each: salt, ground ginger, and nutmeg
2/3 cup extra virgin olive oil
Shred cabbage and carrots in food processor fitted with shredding blade. Add to a large bowl. Dice pear and add bowl, along with cranberries.
In a separate, smaller bowl, add apple cider vinegar through spices and whisk to combine. Continue whisking and add olive oil in a slow stream.
Pour dressing over cabbage mixture and toss to combine.
Serves a lot. :)