Fruity Coleslaw

This Fruity Coleslaw with an almond, balsamic dressing takes coleslaw to another level. Fresh, fruity and tangy. And when you add the optional chickpeas, it makes it a complete meal in it self.

Fruity Coleslaw (Serves 2-4)

  • 2-3 cups red and green cabbage, cut very fine or grated
  • 1 cup grated carrots (3 carrots)
  • 2-3 celery stalks, diced
  • 1 apple, cored & diced
  • 1 cup pineapple, fresh, frozen or canned
  • 1 cup grapes (if large cut in half)
  • 1 cup fresh or frozen raspberries
  • Optional: 2 cups cooked chickpeas (this makes it a more filling, complete meal by itself)

Place all ingredients in a large bowl and mix well with the Creamy Dressing below.


Creamy Dressing

  • 1/3 cup almonds
  • 1/3 cup rolled oats
  • ¼ cup white Balsamic vinegar or regular Balsamic
  • ¾ cup purified water
  • 4 dates or ¼ cup raisins
  • 1 tablespoon mustard
  • 1 large clove garlic

Add all ingredients to a high-speed blender and blend on high until smooth and creamy.

Add to salad and stir well. Serve.

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