Remember how we here at Veritas Kitchen tell you to eat more veggies and that eating some of them raw is a huge plus? Well, here’s a non-salad answer to how to do that. This particular coleslaw recipe is so versatile. It pairs well with any cuisine whether you’re having burger patties or Asian food. It’s great by itself as a snack. It’s beautiful, delicious, has some healthy fats and it’s raw!
My kids L.O.V.E. it. I was surprised! I thought it may have been some kind of fluke. Maybe they were just so hungry it didn’t matter what I put in front of them that night but the next time I made it (and the next) they scarfed it up just as enthusiastically. It’s usually the first thing on their plates to disappear.
This can be made ahead to cut down on the dinner time craziness and, in fact, is more flavorful after it’s had a bit of time to sit and marinate. You can even make a creamy version with a bit of our homemade mayo. link I will say that while it’s still yummy the next day you probably want to eat it up before it sits much longer than that. It will continue to break down in the vinegar from the dressing and can be kind of mushy after 24 hours or so. It’s still totally edible though. It’s your preference.
This is a great way to practice eating more veggies. There’s a party in your tummy and the veggies want to go, too! (Yo Gabba Gabba. Anyone? – Well, my kids loved that show when they were 2). Whether you’re 2 or 40, it’s true. As usual, purchase some or all of your vegetables organic. From this recipe I would recommend purchasing at least the bell pepper organic if you can. Carrots and green onions are other inexpensive vegetables when purchased organic.
The recipe says you can use one or a combination of several healthy fats – olive oil, coconut oil or avocado oil. All are great options but each is different. Avocado oil will lend no additional flavor to the slaw but is a nice, light option. Olive oil has great flavor and this is a great way to use olive oil as it isn’t being heated at all and therefore retains it’s many unique health benefits. Coconut oil is a great option with unique health benefits especially if you like that mild to moderate (depending on your product) coconut flavor. It does go well with the other flavors in the slaw but keep in mind that once refrigerated, it will solidify and make for a clumpy slaw consistency. My favorite fat to use in this recipe is olive oil or avocado oil for this reason.
This recipe serves about 4 people who really like slaw. Happy eating!
- 2 C broccoli slaw mix
- 2 carrots, grated (if you have a box grater this is pretty easy to do)
- 1 C purple cabbage, very thinly sliced
- 2 or 3 green onions (scallions), thinly sliced
- 1 red, yellow or orange bell pepper, thinly sliced
- Pinch of salt
For the dressing
- 1 Tbs coconut aminos
- 1 Tbs Apple Cider Vinegar
- Juice from 1 freshly squeezed lime (or half a lemon)
- 1/8 tsp garlic powder OR 1 small garlic clove, minced
- ¼ – ½ tsp dried ginger powder
- 1/3 C olive oil, avocado oil or melted coconut oil
- Add ½ tsp honey if you like an even sweeter coleslaw. The coconut aminos are pretty sweet by themselves. You could even use honey to sweeten the dressing instead of coconut aminos if you don’t have that ingredient.
- Toss in about 3 thinly sliced fresh basil leaves or ¼ C fresh cilantro for more delicious flavor and nutrition.
- If you prefer a creamy coleslaw instead, prepare the dressing just like it says above but add 1/3 C homemade mayo instead of the 1/3 C oil.
- Prepare your dressing by putting all the ingredients except the oil into a bowl.
- Slowly drizzle in your oil with one hand while whisking the mixture with a fork or whisk with the other hand.
- Set dressing aside. If the oil separates from the rest of the ingredients, that’s OK.
- Now, slice and dice all your slaw ingredients and place them in a larger bowl with a pinch of salt.
- Pour the dressing over the slaw and mix and turn it with a large spoon or fork. I usually do this 30 min to an hour before it’s time to eat and just let it sit on the counter while I prepare the rest of the meal. Every 10 minutes or so I will turn the slaw again and coat the slaw with dressing that ran to the bottom of the bowl. If you want to make the slaw early in the day just wait and add the dressing to the slaw mixture when it gets closer to meal time. Both things will keep wonderfully in the fridge until you’re ready for it.
- Serve and enjoy! Make sure to turn the slaw one more time before dishing it up so that the dressing evenly coats the slaw mixture.