Turmeric Coleslaw Medley

I never tire of eating coleslaw. Usually consisting of cabbage and carrots, I gussy it up by adding whatever vegetables that I might have on hand (or in the refrigerator). I even grill some of them. This is my favorite coleslaw recipe. Add a tablespoon of yogurt or mayonnaise if you’d like a creamier coleslaw. 

Ingredients

Vegetables

1/4 head of cabbage

1 zucchini, quartered and grilled

1/4 cup coarsely grated carrots

2 large florets of raw cauliflower, thinly sliced (you would never know that it was in the mix)

Turmeric Dressing

1/4 cup extra virgin olive oil

1/2 tsp of garlic powder

1 tsp ground turmeric

1/4 cup cider vinegar

1/8 tsp ground ginger

1 tsp salt

1-1/2 tsp sugar

1 Tbsp mayonnaise or yogurt (optional)

1 tsp ketchup, or some other sweet red sauce

1 tsp mirin

Preparation

Add the olive oil to a pot along with the garlic powder and ground turmeric. Heat the oil until the turmeric starts to foam a little. Turn off the heat and let the turmeric oil cool, about 10 minutes.

Cut 1 small zucchini in quarters and grill in a grill pan. Cut into half-moon pieces. Prepare the rest of the vegetables and set them aside.

Pour the turmeric oil into a bowl and add the vinegar and the rest of the dressing ingredients; whisk until combined. Add all of the prepared vegetables to the bowl and toss until the vegetables are coated with the dressing.

Eat it alone for a healthy serving of vegetables or serve it along with your favorite fish or meats.