Ingredients
- 3 Tbsp. olive oil
- 1 bag matchstick carrots or sliced carrots, about 1 1/2 cups
- 1 small head green and purple cabbage thinly sliced (about 4 cups) or bag of mixed coleslaw cabbage
- 1/2 cup golden or brown raisins
- 1 Tbsp. whole grain mustard
- 1 Tbsp. white wine vinegar
- 1 Tbsp. apple cider vinegar
- 1/2 tsp. salt
- 1/3 tsp. black pepper
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped unsalted roasted almonds for toppings
Instructions
- Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add carrots and cook, stirring occasionally, until they begin to soften (about 2 minutes). Add cabbage and cook, stirring occasionally, until it begins to soften (about 1 to 2 minutes). Remove from heat and let it cool. Now, stir in the raisins.
- In a medium bowl whisk together oil, mustard, vinegar, salt and pepper. Add cabbage mixture, parsley and cilantro. Toss to coat. Sprinkle with almonds.
- Let the coleslaw cool in the fridge for about 20-30 minutes before serving.
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