Farmers Market Summer Coleslaw Stuffed Pitas
 
 
Ingredients
For the Dressing:
  • ½ Cup Vegenaise, or substitute your favorite mayonnaise with varied results
  • ½ Teaspoon mustard
  • ¼ Teaspoon celery seed
  • ½ Tablespoon Apple Cider Vinegar
  • 2 Tablespoons plain greek yogurt
  • ½ Teaspoon maple syrup
  • Pinch of salt
For the slaw*:
  • 7 Cups chopped mix of red and green cabbage (about ¾ worth of one medium-sized cabbage)
  • 2 Cups julienned carrots (abut 10 small to medium-sized carrots)
  • 2 Cups julienned red bell pepper (about 1 large-sized pepper)
  • 1 Cup chopped green beans
  • 1 Cup diced and sautéed onions (about one medium-sized onion)
For the homemade pita bread:
Instructions
  1. Combine all of the dressing ingredients in a bowl and mix well. Taste and adjust flavor as needed.
  2. Chop all of your vegetables and sauté your onion.
  3. Mix all the vegetables together in a large bowl.
  4. Pour ½ your dressing over the slaw and mix thoroughly. Continue adding dressing until you reach the right balance. Reserve a little bit of the dressing to spread inside your pita. Or make extra dressing. It's really good; you might want some to dip in!
  5. Slice your pita in half and warm in the toaster for a crispy pocket, or for a soft pocket, warm in the microwave covered with damp paper towel for 15-20 seconds.
  6. Spread dressing on the inside of the pita and fill with coleslaw.
  7. Layer in some grilled chicken for an additional taste sensation.
Notes
*Measurements are approximate. If you add more or less than what I have specified, you will just have to add a little more or less dressing to get the perfect mix for your taste.
Recipe by at https://www.thescratchartist.com/summer-coleslaw-stuffed-pitas/