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Fresh Cabbage Slaw

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Fresh Cabbage Slaw

Finding a good slaw recipe is deceptively difficult. Or maybe we’re just slaw-challenged. For whatever reason, of the many we’ve tried over the years, we’ve yet to find one we truly liked. (They’ve been too oily, too cabbage-y, you name it.)

Finally, we’ve found one we enjoy, with the help of the “Fresh” cookbook by Jennifer Houston and Ruth Tal. We’ve been inspired by the book’s “fresh” take on meatless eating, based on recipes from the restaurants with the same name (located in Toronto, unfortunately for us!).

We based this recipe theirs, with a few tweaks, and found it to be flavorful, delicious, and yes, fresh!  It was a great side to pair with some Two-Bean Sloppy Joes.

And, we were able to use some green cabbage from the Indy Winter Farmer’s Market! We’re not sure if it’s still available now (since we’ve been MIA for a bit), but it was a great use at the time.

Enjoy!

Fresh Cabbage Slaw

Inspired by Fresh by Jennifer Houston and Ruth Tal

What You Need
1/2 head green cabbage (about 4 cups)
1/2 head red cabbage (about 4 cups)
3 stalks celery
1 red onion

For the dressing
4 tablespoons olive oil
2 tablespoons seasoned rice vinegar
2 tablespoons cider vinegar
1/4 teaspoon dill
1/4 teaspoon Mexican chili powder (or regular chili powder)
1/2 teaspoon kosher salt
Fresh ground pepper

What To Do

Thinly slice the cabbage, red onion, and celery.

2  Place the ingredients for the dressing in a canning jar, and shake to emulsify the ingredients.

3  In a large bowl, toss the cabbage, red onion, and celery with the dressing. Serve immediately.

Note: The slaw is best served the day that it is made; leftovers do not save well. One idea is to only add dressing to the vegetables that you plan to eat.

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Comments 8

  1. Emilia

    This looks amazing! I love slaw and this one looks particularly good; I’ve never thought of adding chili powder, but I can’t wait to try it. What a delightful kick :)

  2. Kate

    I love slicing apart a head of red cabbage, as the inside is like a glorious maze woven of nature. Every head looks so different and the color is lustrous and rich.

    I’ve loved cabbage salad since I was a little kid. Even more so now, with the love of kale and other crunchy things to add to it.

  3. Courtney Jones

    My mom always made coleslaw when I was a kid and I just cringed at the amount of creamy dressing involved. I recently had a similar coleslaw to the one in your post – something lighter and less rich – and I fell in love. This recipe looks great. I never would have thought of adding chili powder! Great idea to boost flavour :)

    Beautiful photos :)

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  4. Laura F

    I made this last night to go along with your two-bean sloppy joe’s recipe, as suggested. Really enjoyed it! I didn’t have any rice vinegar, so I just used all cider vinegar and it tasted just fine.

  5. Julie

    I made it yesterday, with a slight modification on vinegar as I did not have any rice vinegar and served it paired with zucchini blinis, some ewe yogurt and fresh herbs and a simple carott salad for a healthy dinner. It was pretty good, thanks!

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