Once in a while we all have to do a little compromising. So when a good friend wanted to make a coleslaw for her gathering of family and friends, using canola oil mayo, I wanted to make this work for her. Canola isn’t my favorite oil, for reasons I’ve explained. But she and her family were really missing mayo, and we can use a little give and take every once in a while to make things work for us (and for all those we subject our eating styles to!).
This Party Coleslaw takes your regular-garden-variety-slaw up a notch or two, both in terms of healthy ingredients and fanciness. It’s insanely pretty, tastes amazing (despite the fact that I stretched the mayo with some olive oil), and makes a perfect side dish for your next outdoor event. I hope you enjoy it!
Party Coleslaw
Ingredients
- 2 Tbsp Mayonnaise I used Mayo by Hampton Creek or you can use my Cashew Mayo recipe -See link above
- 3 Tbsp olive oil
- 3 Cups Shredded cabbage
- 2 carrots Grated
- 1 Small Red bell pepper Diced
- 1 Cup Sprouts I used a blend of radish and fennel sprouts
- 1/2 Onion Minced (optional)
- To taste Sea salt
- To taste black pepper
- 1 Tbsp Black sesame seeds Optional
Instructions
- In a large mixing bowl, whisk the mayonnaise together with the olive oil. Add all the prepared vegetables and toss to combine well. Season with salt and pepper to taste.
- Transfer to a serving dish and sprinkle with black sesame seeds.