Coleslaw
Make this crisp no-mayo coleslaw with jalapeño, cilantro, sumac, and pumpkin seeds. It’s bold, fresh flavor that honors classic Dutch roots.
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 6-8 servings 1x
Ingredients
Units Scale
- 16 oz bag tri-color coleslaw mix
- 1/2 cup red onion, small dice
- 1/4 cup jalapeño, seeded and diced
- 1/4 cup cilantro, lightly chopped
- 1/4 cup pumpkin seeds, toasted
- 1 teaspoon celery seed
- 4 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon honey
- 2 tablespoons olive oil
- kosher salt
- red pepper flakes (optional)
- sumac
Instructions
- In a small bowl whisk together the vinegar, Dijon mustard, and honey. Slowly whisk in the olive oil until emulsified. Set aside.
- In a large bowl, combine the slaw mix, red onion, jalapeño, and celery seed.
- Pour the dressing over the slaw mix and toss thoroughly to coat.
- Taste and season with kosher salt as needed.
- Sprinkle in the red pepper flakes if you like to add a bit of heat.
- Right before serving toss the coleslaw with the toasted pumpkin seeds and cilantro.
- Garnish the salad with sumac.
Notes
- Add some sumac to the dressing to bump up the citrusy zing.
- Want to bulk it up? Add shredded chicken or chickpeas for a quick lunch or supper.
Find it online: https://lifeatthetable.com/coleslaw/
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