This salad is so colourful and delicious with the creamy artichoke dressing. I used olive oil marinated artichoke hearts for the base of the dressing and the result is so creamy and tasty. It is such a great alternative to the mayonnaise based dressing that is usually used in coleslaw. To make it more colourful, I used beautiful purple cabbage but you can also make it with regular cabbage.

Coleslaw with Creamy Artichoke Dressing

 

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Prep time

15 mins

Total time

15 mins

 

The perfect winter coleslaw with a creamy artichoke heart dressing.

Author: Homemade Hearts

Serves: 8

Ingredients

For the Salad:

• ½ purple cabbage, grated (approximately 4 cups)
• 2 carrots, grated
• 15-20 brussel sprouts, grated (approximately 1.5 cup)

For the Creamy Artichoke Dressing:

• 1 cup marinated artichoke hearts, drained
• 4 tablespoon rice vinegar
• 3 tablespoon sesame seeds
• 3 tablespoon water
• 1 clove garlic
• ½ teaspoon mustard powder
• Dash cayenne pepper

Instructions

For the Salad:

1. In a food processor, grate all the vegetable with the grater attachment.
2. Place all the grated vegetables in a large mixing bowl and prepare the dressing.

For the Creamy Artichoke Dressing:

1. Place all ingredients in a high speed blender and process until smooth.
2. Pour dressing over grated vegetables and mix well.
3. Serve salad in ramequins as a side dish.

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