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
Heat 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.
In a medium bowl whisk together oil, mustard, vinegar, salt and pepper. Add cabbage mixture, parsley and cilantro. Toss to coat. Sprinkle with almonds.
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