Ingredients
For the coleslaw:
- 1 small head white cabbage, shredded (or 2-3 julienned broccoli stalks)
- 1/2 small head red cabbage, shredded
- 1 carrot, shredded
- handful of dried cranberries or goji berries
- 2 tablespoons toasted pumpkin seeds
For the dressing:
- 3 heaping tablespoons mayonnaise or Greek-style yogurt (use more if you like it really creamy)
- 1 tablespoon white vinegar or cider vinegar
- 1 tablespoon pickle juice, from a jar of pickles, preferably dill
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly grated black pepper
Instructions
- Place the cabbage, carrot, and dried berries in large salad bowl; set aside.
- Place the mayonnaise, vinegar, pickle juice, sugar, salt and pepper in a small mixing bowl and whisk until completely combined.
- Pour the dressing over the salad and toss until fully coated.
- Refrigerate for 30 minutes to allow the flavors to fully develop and meld together. Mix in toasted pumpkins seeds before serving. Enjoy!