It's hot out! For us, that’s the best time to get the grill out and cook outside – so we’re not adding extra heat to the house. What better side dish for grilled meat than fresh coleslaw? It's great with chicken, steak, pork, fish... you name it! I decided to try adding some microgreens to our coleslaw to give it a nutritional, flavor, and color boost. It turned out fantastic, and now I can't get enough of it.
We always make our mayonnaise at home to avoid those toxic seed oils. You can find mayo at the store that has only avocado oil or olive oil, but you need to check the ingredient list. Even though it may be labeled "Avocado" or "Olive Oil" Mayo, they'll often still sneak soybean or canola oil in there to cut costs. You can certainly add less sugar to the recipe or omit it altogether, but some sweetness helps to balance the sour of the vinegar.
I chose sunflower microgreens for their more sturdy, succulent structure being able to hold up in the dressing better, and Rambo radish for their color and spice. You can certainly add whatever microgreens you like! Here’s how you can make this refreshing and nutritious Microgreens Coleslaw:
Ingredients:
- 1 cup mayonnaise
- 2 TBS Dijon mustard (optional)
- 2 TBS apple cider vinegar
- 1 TBS sugar
- 1/2 tsp salt
- 2 tsp celery seeds (optional)
- 16 oz shredded cabbage
- 1 large carrot, shredded
- 1 oz sunflower microgreens, chopped
- 1 oz rambo radish microgreens, chopped
Directions:
1. In a small bowl, mix together the mayo, mustard, vinegar, sugar, salt, and celery seeds.
2. In a large bowl, toss the shredded cabbage, carrot and chopped microgreens.
3. Add the dressing to the cabbage mix and stir to combine.
4. This can be eaten immediately, but it is best to chill for at least an hour to let the flavors meld.
We hope you will give this a try! Enjoy this vibrant, healthy, and delicious side dish at your next BBQ!