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My very first blog post EVER was a copycat recipe for Weis grocery stores' "Crunchy Vegetable Salad." And I DO love that salad, BUT there is sugar in the dressing.
This weekend, we packed the smoker full of pork butt and chicken and had a little Father's Day Barbecue. I knew this salad would be the perfect compliment to some smoky bbq, so I did a little re-mix of my original recipe to make this bad boy Whole30-friendly. For me though, salty and sweet is a MUST for coleslaw.
So the challenge was -- how do I make it sweet without adding any sugar? I ended up using a little pineapple juice in the dressing in place of sugar, and I added a chopped apple! The original recipe already had raisins, which also make it sweet. Dare I say I like this new recipe better than the original?
And now... I have smoked pulled pork and rainbow slaw for lunches this week. Jealous much?
Sweet & Sour Rainbow Slaw
Servings: 12 • Serving Size: ~1 cup
1 12oz bag broccoli slaw
1 16oz bag tri-color cole slaw mix
1 cup red onion, finely diced
1 granny smith apple, peeled, cored, finely chopped
1/2 – 3/4 cup raisins and/or dried cranberries (make sure they have no added sugar)
1/2 cup roasted sunflower seeds, slivered almonds, or walnuts
For the dressing:
1/2 – 3/4 cup Whole30 mayonnaise
1/3 cup apple cider vinegar
Juice from an 8oz can of pineapple chunks
2 Tbsp dijon mustard
1/2 tsp turmeric
1/2 tsp black pepper
1/2 tsp salt
In a large bowl, combine the dressing ingredients with a whisk. Then add the slaw, raisins, sunflower seeds, apple, and red onion. Fold all ingredients together until slaw is completely coated with dressing. Taste and adjust seasonings if desired.
TIP: If you allow the slaw to sit in the refrigerator for a few hours, it softens up a bit and the flavors come together. This will keep in the refrigerator for a few days, but if you plan to keep it longer than 2 days, wait to add the raisins and nuts/seeds before serving.