Zesty Coleslaw inspired by Bake Sale Betty

This slaw is raw, vegan, really healthy, delicious and so versatile. It is inspired by the famous slaw served at Bake Sale Betty in Oakand.


After trying the slaw at Bake Sale Betty it was love at first bite, but the accompaning fried chicken breast they serve with it makes going there a treat I undertake sparingly. Plus it is so easy to do at home.


The first picture looks like it has a visible aura, and it is so delicious and nutritious it probably does! That dish was my first try at baked tofu. It was interesting, baking it gave it an almost chicken-like consistency. We really enjoyed it!


The second image is the same slaw, but topped with chicken. I love the versatility of this slaw because you can seriously pair it with any protein and it tastes yummy.


The original recipe uses only green cabbage, but I like to eat my colors, so I added the purple cabbage as well. Sometimes I add radishes to an extra kick, and I think carrots would also fit nicely in here.


This is a great recipe because you can make tons of it, then use it on sandwiches, in salads, or just eat it plainly.


Click here for the recipe

• 
  
  The vinaigrette
•  1 tablespoon Dijon mustard
•  3 tablespoons red wine vinegar
•  1 teaspoon kosher salt
•  1/2 cup extra virgin olive oil
  
  
• The coleslaw
•  1 sm red onion, very thinly sliced
•  1 cup red wine vinegar (and enough to cover the onions)
• 1-2 jalapenos (I keep the seeds because I like heat, but you can seed them if you want it milder) cut them so that they form rings
• 1/4 cup parsley, chopped (I have substituted cilantro for the parsley and it is delicious)
• 1/4 green cabbage, core and outer leaves removed, and very thinly sliced
  1/4 red cabbage, core and outer leaves removed, and very thinly sliced
• Kosher salt (this stuff is great! The big flakes stick to the food and really brings out the taste)
  Optional additions:
  1/4 cup shredded carrots
  1/4 cup jicama (soaks up the vinaigrette and adds a nice crunch)
  1 small radish, thinly sliced

• To start off I put the red onions in enough red wine vinegar to cover them, and then let them sit for at least 20 mins. This will slightly pickle them, and take the edge off. 
  Then I combine mustard, vinegar and salt in a bowl. Slowly whisk in olive oil until well blended. This makes a nice vinaigrette, that you can use on other salads as well. Sometimes I double the recipe in order  to have some for later. 
  
  
  For the coleslaw: If it has been at least 20 mins, then remove onions and discard vinegar. Toss onions with jalapeno, parsley, cabbage and salt. Toss with vinaigrette until evenly coated. Add salt and pepper to taste.