Summer Slaw: 3 Ways!
Our Favorite Spring into Summer Slaw: Three Ways!
Cabbage can get a bad wrap, but this notably nutritious, low-cal, cruciferous powerhouse is not to be overlooked. Loaded with vitamins and minerals and packed with plant powered nutrients, and for this slaw you can simply prepare - pop in the fridge until ready to serve - and then finish in whatever direction tempts your taste buds. This is sure to become a summer staple… seriously addictive!
Perfect for these early summer days filled with family packed picnics and barbecues - this slaw is light, refreshing, and a crowd pleaser for sure…
For each variety, start with:
1 head red bag, shredded (we use a 2mm blade on the food processor!
1 head green cabbage, shredded
8 medium carrots, shredded
Toss with our famous slightly spiced slaw dressing*:
Then top with…
Mexican Style:
add diced or slivered red pepper, diced jalapeño, cubes of avocado, cilantro, scallion and pepitas. (toasted pumpkin seeds)
Sweet and Savory:
add apple, celery, mint, scallion, sesame seeds and currants
Superfood Style:
add chiffonade chpped kale, blueberries, scallion, mint, hemp hearts and goji berries
*How to made the slightly spicy slaw dressing
1 cups cashew or almond yogurt
2.5 tablespoons maple syrup
0.5 cup apple cider vinegar
1 tbsp jalapeno hot sauce (or skip if you don’t like spicy)
sea salt to taste
black pepper to taste
Did you make this recipe?
Please let us know how it turned out!