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Rainbow Coleslaw with Roasted Pumpkin Seeds

Ingredients

  • Dressing:
  • 1/3 c. sour cream
  • 2 Tbsp. mayonnaise
  • 1 Tbsp. milk
  • 1/2 tsp. celery seed
  • 1/2 tsp. dry ground mustard
  • 2 Tbsp. wine vinegar
  • pinch of sugar
  • salt and pepper to taste
  • Slaw:
  • 1/2 head red cabbage very thinly sliced
  • 1/2 head green cabbage very thinly sliced
  • 1-2 carrots julienned
  • 1/4 red onion very thinly sliced
  • 1-2 green onions sliced
  • 2 Tbsp. toasted sesame seeds
  • 1/2 c. roasted and salted sesame seeds
  • Fresh lemon juice

Instructions

  1. Combine all the dressing ingredients and whisk to blend.  Refrigerate until ready to use.
  2. For the slaw, use a mandoline if you have one and cut the red and green cabbage as thin as you can cut it. Peel and julienne the carrots. (I use a julienne tool).  Slice the red and green onions. Toss the cabbages, carrots and onions together.  Pour on just enough dressing to lightly coat the slaw and toss to combine well. Add the pumpkin and sesame seeds and top with a squeeze of lemon juice.