Tangy Coleslaw

Course Side Dish

Keyword healthy sides, bbq, sides

Servings

Calories 280

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 cilantro (fresh)
1/4 cup chopped unsalted roasted almonds for toppings

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.