Who says coleslaw has to be stodgy, bland or drowning in mayonnaise? When you don't limit yourself to green cabbage and orange carrots, a world of possibilities awaits! I wanted to make a slaw to serve with my Caulifish & Chips, but was intent on making one that included plenty of color, crunch, a bit of tang and just a touch of sweetness. Rummaging through the fridge, I found the perfect components... both green and red cabbage. This is loaded with cancer-fighting phytonutrients and plenty of flavor.
Let's make some slaw!
Total Time: 15 minutes Prep Time: 15 minutes Bake/Cook Time: None PRINT HERE
Because this slaw is dressed lightly and does not rely on mayonnaise, it keeps quite well - making it a perfect dish to prep in advance. It's also a fantastic dish for dinner parties, tailgates, outdoor gatherings or weekday packed lunches! I've made it easy to scale this recipe up or down, depending on your needs.
Here's what you need for the slaw:
2 parts green cabbage
2 parts purple cabbage
1 part carrots
1 part sugar snap peas
1/2 part golden beet (or parsnips)
1 part sweet peppers, multi-colored
Here's what you need for the dressing:
For every 2 cups of veg, you will need:
1 lime, zest and juice
1 Tbsp white vinegar (white wine, apple cider or white balsamic will work too)
1-2 tsp pure maple syrup
1 Tbsp toasted sesame seeds
1/4 tsp sea salt
1. Wash and dry all veg. Scrub the carrots and parsnips well (if using). Peel only if conventionally grown.
2. Using either your food processor or a sharp your chef's knife, shave the green cabbage thinly, and cut into 1.5 - 2" strips. Thinly shave the purple cabbage as well, but cut it smaller, into confetti-size pieces. Toss both into a medium or large bowl, depending on the amount you intend to make.
3. Peel the golden beets/s. Using a large grate size, grate into a separate small bowl. Zest the lime/s over the shredded beets, then add the lime juice. Toss to evenly distribute the juice. Golden beets will begin to oxidize as soon as you cut into them. Coating them evenly with an acid will greatly slow this process and prevent them from turning gray. Let the shredded beets hang out in the lime juice while you finish the rest of the prep.
4. Trim the scrubbed carrots (cut off the top and bottom too, if needed). Using a large grate size, grate the carrots and add to the bowl with the cabbage.
5. Cut the sugar snap peas thinly, diagonally. Make sure your knife is sharp so you cut through the pea seeds inside instead of shooting them like projectiles across your kitchen. Toss in with the rest of the cabbage and carrots.
6. Cut the peppers into thin strips, 1.5 - 2" long and add to the rest of the veg.
7. Add the shredded beets, including all the lime zest and juice, to the rest of the veg.
8. Combine the remaining dressing ingredients and pour over all. Toss thoroughly to coat. Taste and adjust seasonings if needed. This slaw should taste tangy, slightly sweet with just a hint of saltiness.
This slaw is fantastic as a side dish, a condiment (on tacos or wraps), or you can add tofu, tempeh, or legumes and make it into a complete meal. Try it with my Baked Tempeh (above and below), Marinated Tofu or with my Caulifish & Chips.
To switch it up a bit:
~ Add some sliced, toasted almonds, hemp hearts or pepitas (pumpkin seeds)
~ Add some golden raisins, diced dried apricots or dried cranberries
~ Add some small chunks of pineapple, mango or blood orange
~ Add a Tbsp of nut butter to the dressing
~ Add some thinly sliced jalapeno peppers or banana peppers
~ Add some scallions or purple onion
~ Add some chopped fresh cilantro, mint, basil, parsley, chervil or dill
Nutrition information is for one cup of the dressed slaw using the original ingredients.
If you make this recipe, I'd love to hear how you and your guests liked it! Drop me a note below. Snap a photo and tag me too, #chefcatherinebrown. I love seeing what you make!
DISCLOSURES: None. This post was not created in affiliation with any product or brand. The opinions expressed are my own. I will only write about products I use and trust.