Creamy Savoy Slaw with Chardonnay Mustard Dressing
Upgrade your usual coleslaw salad with savoy cabbage and creamy sophisticated mustard dressing.
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Salad
Cuisine: Gluten-free, Vegan, Vegetarian
Keyword: cabbage, mustard
Servings: 8servings
Calories: 202kcal
Author: Trish | The In Fine Balance Food Blog
Ingredients
Medium Savoy cabbagecore removed and thinly sliced
½of a red onionvery thinly sliced
¼cupsliced almonds
For the dressing:
½cupmayovegan mayo to keep this recipe vegan
4tablespoonscoconut sugaror white sugar
¼cuprice wine vinegar
2tablespoonsgrapeseed oilor other mild tasting oil
1tablespoongrainy Chardonnay mustardor other grainy mustard
salt to taste
Instructions
Thinly sliced the cabbage and add to a bowl large enough to toss the salad.
In a mason jar (or any jar with a tight fitting lid) combine mayo, vinegar, oil, sugar, and mustard. Tightly close lid and shake until dressing is well combined. Taste for salt and adjust as required.
Pour dressing over cabbage and red onion. Toss well. Sprinkle salad with sliced almonds before serving.
Notes
This salad made a lot, and you may want to adjust depending on the size of the head of cabbage you have. The recipe can easily be cut in half.Leftovers are great, however, it will continue to wilt as it sits. I like this salad best served freshly tossed. To keep this recipe vegan be sure to use vegan mayo.