Spiralized Carrot Cabbage Slaw

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There are a few prepared dishes I like to have in my fridge so I can make a meal in minutes or have something to pick on for a healthy snack. Usually they change with the seasons but currently these are my top three: tomato sauce, pickled vegetables (or gardiniera) and coleslaw.

Yesterday I decided to make a batch of coleslaw because I had these beautiful multi colored organic carrots I got at Trader Joe’s. I also had some cabbage and fresh parsley. I love eating coleslaw as a side or as an addition to salads, sandwiches or burgers.

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So I grabbed my spiralizer (though you could use a grater or a food processor) and spiralized the carrots and cut the cabbage by hand…which I find easier if making a small batch. I only used half of a small head of cabbage and 3 carrots. This made about a quart of slaw and since I’m the only one who eats it, I didn’t want to make too much. However feel free to double or triple this recipe.

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How gorgeous is this!

Next I chopped up some fresh parsley.

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and added them all to a big wooden bowl and seasoned with salt and pepper.

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And then I chopped a large fresh garlic clove and sautéed it in about a 1/4 cup of extra virgin olive oil just until the garlic began to color (30 seconds or so) mixed it with an equal amount of mayonnaise, added a tablespoon of sour cream, white wine vinegar and a tablespoon of lemon juice, (taste it and adjust to your liking) and seasoned with salt and pepper.

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And finally tossed it (add the dressing a bit at a time so you don’t overdress it) with the veggies to get this gorgeous slaw.

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Later that same day I added a few spoonfuls of this slaw to some baby arugula I tossed with a bit of oil and balsamic vinegar and I topped that with the gardiniera I made last week.  It was crunchy, delicious and totally satisfying as I munched on it with a piece of garlic bread!

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Dressing

1/4 cup (59.14 ml) extra virgin olive oil

1/4 cup (85 g) mayonnaise

1 tablespoon (14.7 ml) white wine vinegar

1 tablespoon fresh lemon juice

1 tablespoon (14 g) sour cream

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