Simply Cabbage, Carrots and Seeds – Oh My!

When it comes to coleslaw, everyone has their personal favorite. What’s not to like about this versatile concoction? It is a great side dish any time of year, an iconic item in the summer picnic basket, and sublime on a pulled pork sandwich, for all y’all Southerners.

There are only two drawbacks to many coleslaw recipes:  the heat of the outdoors and the lack of reliable refrigeration. These can make coleslaw a poisonous dish, if it has been prepared with mayonnaise. Let’s face it, when you are busy having outdoors fun, who is going to keep taking things in and out of the cooler in order to ensure food safety?

What happens is that bacteria start growing if food isn’t kept below 40 degrees Fahrenheit (or above 140 degrees). If that mayo-dressed slaw has been sitting out anywhere close to two hours, Salmonella bacteria can grow, resulting in a case of food poisoning.

But this slaw recipe changes that scenario entirely. There’s not a spoonful of mayo in it anywhere. You might even find that you prefer its clean, bright, and slightly sweet dressing to the heavier mayo dressing of traditional coleslaw. The addition of pumpkin seeds and pine nuts give this version an irresistible, satisfying crunchiness. Give this one a try on your next picnic!

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  To cut down on prep time, look for pre-packaged slaw mix in the produce section of your local market. It usually contains both colors of cabbage and shredded carrots. If there aren’t enough carrots in the mix for your taste, you can add a small package of shredded carrots.

Recipe courtesy of 12tomatoes.com. Image courtesy of Elegant Everyday Cooking.