1 bag matchstick carrots, or sliced carrots, about 1 1/2 cups
1 small head green and purple cabbage, thinly sliced (about 4 cups) or bag of mixed coleslaw cabbage
1/2 cup golden or brown raisins
1 tablespoon whole-grain mustard
1 tablespoon white wine vinegar
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/3 teaspoon black pepper
1/2 cup chopped fresh cilantro
1/4 cup chopped unsalted roasted almonds for toppings
Melt a tablespoon of olive oil in a large skillet over medium-high heat. Add carrots and cook, stirring occasionally, until they begin to soften (about 2 minutes). Add cabbage and cook, stirring occasionally, until it begins to soften (about 1 to 2 minutes). Remove from heat and let it cool. Now, stir in the raisins.
Whisk together oil, mustard, vinegar, salt and pepper in a medium bowl. Add cabbage mixture, parsley, and cilantro. Toss to coat. Sprinkle with almonds.
You may need to let the coleslaw cool in the fridge for about 20-30 minutes before serving.
Serving Size: 4-6 people
Total Fat: 5 g
Saturated Fat: 1 g
Trans Fat: 0 g
Sugar: 8 g
Sodium: 163 mg
Carbs: 13 g
Protein: 2 g