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.
- ½ head green cabbage (about 4 cups)
- ½ head red cabbage (about 4 cups)
- 3 stalks celery
- 1 red onion
- 4 tablespoons olive oil
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons cider vinegar
- ¼ teaspoon dill
- ¼ teaspoon Mexican chili powder (or regular chili powder)
- ½ teaspoon kosher salt
- Fresh ground pepper
- Thinly slice the cabbage, red onion, and celery.
- Place the ingredients for the dressing in a canning jar, and shake to emulsify the ingredients.
- 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.)