Mustard pomegranate coleslaw

I make a big bowl of coleslaw at least once a week.  It's a great way to enjoy cabbage - a cruciferous vegetable and an easy way to add whatever else you have in the fridge.

Today, I made a different style of dressing for it - a mustard dressing.  It gives it a "meaty" sort of flavor. I always think the taste of mustard is suggestive of meat.  When I make my lentil pate, it always tastes like it isn't vegan, because of the mustard.

I have a few staples in my coleslaw recipe and these are:
cabbage (!), shredded
carrots, grated
raisins or sultanas - I love the sweetness of the fruit in there
black cumin seeds - for their immune boosting power





Today I also added:
pomegranate seeds - yes, you can still buy fresh ones at Trader Joes
sun dried tomatoes - my new favorite brand

The dressing was made from:
1 tablespoon yacon syrup
1 tablespoon fresh lime juice
1 teaspoon whole grain mustard

I often also add turmeric to the mix, but my hubby doesn't like it looking quite so yellow, so I held off today so maybe he will have some too! Fresh mint is a great addition too....

It's a great snack, side dish, salad....and lasts a few days in the fridge.  Unlike most coleslaws, it isn't made with mayonnaise or heavy in fat or dairy products.

What are your staples in coleslaw?