I love coleslaw, probably even more than potato or pasta salad. It’s often my go to vegetable if I have everything on-hand. But when my stomach started have a bad reaction to leafy green vegetables, I found it more difficult. At the store the other day, they had some small red cabbages. Red ones I can eat so I bought one, about 3-4 inches in diameter, just enough for a couple of servings of coleslaw. It’s also Asian pear season so I’ve been buying them as well and wondering what to do with them since I always seem to buy more than I can eat just as fruit, especially since the ones I find at the market are extra-large in size. So, of course, this recipe seemed ideal. Feel free to use any cabbage you like be it green, Chinese or red or any combination thereof. I’m rather lazy when it comes to chopping these days with my two rotator cuff tears so I chopped everything in the food processor. Feel free to do the chopping whatever way you like.
In the bowl of a food processor, add:
1 small cabbage, cut into chunks after removing the tough core
4-5 trimmed scallions
1 small or 1/2 of 1 large Asian pear (or slice into thin slices for more crunch)
2 stalks celery, cut into chunks
Pulse until chopped to your liking. Remove the chopped vegetables to a medium bowl. Set aside. In a blender combine:
1/4 cup extra virgin olive oil
2-3 teaspoons roasted pumpkin seeds (or sunflower seeds)
Juice of 1 lemon (about 1/4 cup)
1 tablespoon mustard (whatever type your family likes)
1/4 teaspoon salt
1/8 teaspoon ground black pepper (a dash or pinch)
2 teaspoons maple or date syrup
Blend until most of the seeds are ground and the olive oil is emulsified, about 1 1/2 to 2 minutes depending on your blender. Pour dressing over the cabbage mixture and combine. Makes 4 servings. To serve garnish with:
1/4 – 1/3 cup roasted seeds
Non-dairy cheese (optional)
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