Best Healthy Tri-Color Sweet Cole Slaw Mayo-Free

 

 

In the past, I’ve shared multiple salad recipes with shredded cabbage. I just love cabbage. I’m a fan of any crunchy slaw that comes together fast and balances out a meal. Then I discovered broccoli slaw and fell in love again. Most of the cabbage/broccoli salads used a creamy dressing that contained mayonnaise and few were sweet. My sister’s family is definitely a fan of sweet slaw. Today’s version of healthy coleslaw is vegan, Paleo, and dairy-free. 

 

 

 

 

 

Tri-Color Sweet Cole Slaw

Use organic when available. Serves 6

This healthy coleslaw with a sweet vinegar dressing is a no-mayo alternative to the classic creamy coleslaw version.  It is vegan, paleo & dairy free   

Ingredients

Slaw

• 1/2 medium red cabbage head shredded
• 1/2 medium green cabbage head shredded
• 2 heaping cups shredded carrots
• or use 1 lb package of tri-colored slaw or broccoli slaw
• 2 tbsp optional thin slivers red onions

Dressing

• 3 tbsp olive oil
• 1/3 cup apple cider vinegar
• 1 to 2 tbsp sugar
• 1/2 tbsp Dijon mustard  
• 1 tsp optional caraway or celery seeds
• salt and pepper to taste

Instructions

• In large bowl, mix all slaw ingredients
• In small bowl, whisk all dressing ingredients together until sugar dissolves
• Pour dressing all over the slaw and toss well to combine
• Cover and place in refrigerator for at least 1 to 2 hours
• Serve cold

Enjoy!

 

 

 

      

 

 

 

 

 

 

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Stuffed Peppers, A Classic Comfort Food

 

 

I wanted to share a couple of photos I took yesterday of two camellias from the bush on the walkway. A cold front is moving in, the sky is filled with dark clouds, and the wind is strong.  I know there won't be a blossom left tomorrow. Let's share this moment of nature's gift, and then I'll share a recipe.

 

 

Classics are something that stand the test of time. A great example is stuffed peppers filled with ground beef and rice, topped with a seasoned tomato sauce. This comforting meal is great for company. No one will ever know this flavorful and hearty dish took about forty minutes to make. It’s a traditional favorite in many homes, and it is extremely versatile.

 

Stuffed Peppers

Use organic when available, serves 6

Ingredients

• 6 bell peppers any color
• 1 lb lean ground beef, turkey, chicken
• Optional vegetarian use mushrooms instead of meat 
• 2 cloves garlic minced
• 1 onion chopped
• 1/4 cup chopped fresh parsley
• 2 tbsp fresh basil
• 1 tbsp fresh oregano
• 1 15 oz can tomato sauce
• 1 cup cooked brown rice (white rice, quinoa, cauliflower rice)
• 1 tbsp  Worcestershire sauce
•  salt and pepper to taste
• 1/4 tsp optional crushed red pepper flakes
• 1/4 cup grated Parmesan cheese or cheese of choice  

Instructions

•  Preheat oven to 350 degrees F
• Cut off top of peppers and set aside
• Cut thin slice from bottom to keep upright
• Remove ribs and seeds with spoon
• Rinse out peppers and lightly salt inside
• Place peppers in baking dish with cut side up and water in bottom
• Cover with aluminum foil
• Bake for about 10 minutes
• While pre-cooking the peppers, combine meat, garlic, and onion in skillet
• Cook over medium heat until beef is browned
• Drain any fat
• Remove peppers from oven and drain water
• In bowl, mix beef, rice, parsley, basil, oregano, half a can of tomato sauce, Worcestershire sauce, salt and pepper
• Spoon mixture evenly into peppers
• Spoon the rest of the tomato sauce on top of peppers
• Bake for 30 minutes
• Sprinkle grated cheese on top before last 5 minutes of baking or when pull from oven
• Serve hot with salad and baked potato  

   

   

   

   

   

  

  
  

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