Cabbage is a hearty vegetable that holds up well over time, which makes it a great grocery store purchase when you’re trying to minimize shopping trips. I was inspired by a recipe written in Bon Appetit Magazine, and after making this recipe once, I became completely obsessed! It’s perfectly crunchy, slightly sweet, tangy and definitely not anything like your traditional coleslaw. This light and tangy maple Dijon coleslaw makes a great side dish or lunch. The best thing is that it gets better as it sits, so I like to make a big batch of this at the beginning of the week and keep it in a Tupperware in the fridge for quick snacks and sides! NOTE** If you are going to make this ahead of time, just don’t add in the cheese and shave it on top when serving.
Ingredients
- 1 tbs 100% maple syrup
- 1 tbs whole grain Dijon mustard
- 1 tbs fresh squeezed lemon juice (about half a lemon)
- 2 tbs unflavored oil (I like avocado oil, but you can use canola or veggie)
- 1/8 tsp kosher salt
- Pinch of black pepper to taste
- 1 9 oz bag of shredded cabbage mix, or about 3 cups of shredded cabbage
- 1 firm d’anjou pear
- 3 tbs crushed slivered almonds
- ¼ cup shaved manchego cheese
The prep of this light and tangy maple Dijon coleslaw is super simple. In a large bowl, mix the maple syrup, mustard, lemon juice, oil, salt, and pepper to make a nice dressing. Next add in the shredded cabbage mix and toss it so everything gets nice and coated.
Set that aside and slice the pears into matchsticks so they kind of mimic the same size as the shredded cabbage. Add them in as well as the crushed almonds, tossing to coat.
You can serve this immediately or let it sit. If you’re serving it immediately, add in the shaved manchego cheese, but if you’re going to store it, just top it with the cheese when serving.
I hope you love this light and tangy maple Dijon coleslaw as much as I do! Happy cooking!