Grilled Mushroom Slaw
Makes Approximately 10 servings
1 package of Fresh Express 3-Color Deli Coleslaw
1 bunch of parsley, chopped
4 cups shredded cabbage
¼ cup shredded purple cabbage
¼ cup shredded carrots
1 bunch parsley, chopped
1 tablespoon olive oil
1 package of sliced mushroom
1 lb. fresh spinach
1 teaspoon dried oregano
1 teaspoon dried mint
¼ cup olive oil
1 tablespoon pomegranate molasses syrup
½ teaspoon kosher salt
If NOT using pre-made coleslaw mix:
1.) Remove the cabbage core from the green and purple cabbage and shred the cabbage with a food processor or cheese grater. Do the same with the carrots. Collect 4 cups of cabbage, ¼ cup purple cabbage, and ¼ cup shredded carrots, set aside.
Add the 1 package of Fresh Express 3-Color Deli Coleslaw, set aside.
2.) In a separate bowl, stir the olive oil, lemon juice, pomegranate molasses, salt, and pepper together. Taste for acidity and seasoning then adjust as desired, set aside.
Cook the Spinach and Mushrooms:
3.) In a skillet over medium-high heat, add olive oil and the mushrooms. Cook until mushrooms have become soft and caramelized. Add dried mint and oregano and store in the fresh spinach, cook just until the spinach had wilted (about 2-3 minutes). Once cooled, add to the cabbage/carrot mixture.
4.) Pour two-thirds of the dressing over the cabbage/mushroom mixture then mix well. If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.
Garnish with hemp or sesame seeds
Try this delicious gluten-free sweet potatoes toast–it’s full of healthy fats, fiber,