There was an herb store called Larsen's in Utah years ago that we would frequently visit. We would often get their Coleslaw salad stuffed into whole wheat pita pocket bread, topped with lots of alfalfa sprouts. Yum.
My mom was able to get their unique coleslaw recipe from them thankfully, because they are no longer there. I have always loved these grass-roots health food store cafes. I don't see them much anymore.
Anyway, here it is...
Larsen's Coleslaw Recipe:
4 c. shredded and then chopped green cabbage
3/4 to 1 c. cubed firm white mushroom caps (cut into 1/2-inch cubes), with no gills and no stems
1/2 to 2/3 c. cubed red radishes (cut into 1/4-inch cubes)
1/4 c. finely chopped sweet onion (or 1 to 2 T. regular onion)
1 c. cubed roma tomatoes (or halved cherry tomatoes), drained
Raw cheese cubes to taste
Best Foods Real Mayonnaise, to taste (or other healthy mayonnaise of choice)
Herb Salt, to taste (Spike Gourmet Natural Seasoning, by Gayelord Hauser)
In a large bowl, combine all the vegetables.
Mix in mayonnaise and herb salt to taste.
Mix in cheese, to taste
Serve and eat within 1 hour.
Serve as a filling in pocket bread halves and top with alfalfa sprouts, or serve as a side.
2 c. medium shred and chopped green or Napa cabbage
1/2 c. finely shredded red cabbage
1/2 c. julienned peeled baby zucchini or cucumbers
1/4 c. minced sweet onion (or 2 T. regular onion)
1/4 c. diced red bell pepper
Minced hot chilies, to taste
Raw cheese, coarsely grated, to taste
Mayonnaise, to taste
Herb salt, to taste
Mix together as above.
Tip: Make it a lettuce wrap for a low-carb, gluten-free version!