Let's Be Yummy A Gluten Free way to enjoy life's pleasant delights
I have eaten a lot of cole slaw in my life. There are several recipes I have consumed over the years: mayonnaise based (known as white slaw in the South), tomato based (known as, you guessed it, red slaw) and my papaw made a vinegar/sugar based slaw without tomatoes or mayonnaise. I like them all depending on what is being served. The white slaw is really great with chicken and dumplings.
The red slaw is a must with Carolina barbecue. And the white slaw has to go on burgers or hot dogs at a summer cookout. Of course slaw is a staple with burgers in my family. The slaw compliments the chili and onions. The slaw adds to the drip factor of a truly wonderful burger. If your burger is not messy, with slaw juice running down your hands and arms, it just is not a good burger! I wanted a recipe that had that creamy sweet goodness without the dairy or sugar. I found it with this combination.
A lot of slaw recipes just have cabbage and seasoning, but I really love the extra veggies: bell pepper and carrots, they make the slaw so colorful and such an eye pleaser. Hey, what I eat I want to look and taste good!! As with all my recipes, I like the easy factor and this has it. Enjoy!
- ½ head of cabbage, shredded or chopped
- 1 bell pepper, finely chopped
- 1 onion, finely chopped
- 2 carrots, shredded
- ⅔ cup mayonnaise
- ⅛ cup agave nectar
- 1 Tablespoon almond milk (could use any type of non dairy milk)
- 1 Tablespoon vinegar
- ½ teaspoon salt
- ¼ teaspoon pepper
- Combine mayonnaise and next five ingredients in a large bowl.
- Add vegetables and toss to coat.
- Refrigerate for at least 2 hours or overnight to allow flavors to blend.
