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The Really Good Slaw

Craving a cool, refreshing slaw but tired of the same old cabbage and carrot routine? The Really Good Slaw is your answer! This endlessly adaptable recipe lets you get creative with whatever seasonal produce you have on hand, from crisp summer apples to hearty winter Brussels sprouts. The secret weapon? A touch of our homemade Good on Everything Rub adds a unique, tangy kick to the dressing, making this slaw anything but boring. So grab your favorite veggies, whip up the simple dressing, and get ready to experience slaw in a whole new light!


cole slaw


The Really Good Slaw

Makes 6-8 servings


Ingredients for the Dressing:

  • 3 tablespoons Greek yogurt

  • 1 1/2 tablespoons apple cider vinegar

  • 1 teaspoon honey or agave

  • 1 teaspoon Good on Everything Rub


Ingredients for the Slaw:

  • 1 medium shallot (or half of a small red onion), thinly sliced

  • 2 tablespoons fresh citrus juice (I love the tang of lemon or lime, but orange works as well)

  • 1/2 teaspoon kosher salt

  • 4 cups shredded cabbage and/or hearty greens of choice (I love the color and flavor combo of red cabbage and Tuscan kale)

  • 1 tablespoon extra virgin olive oil (if using kale as one of your hearty greens)

  • 2 cups thinly sliced crunchy veggies of choice (such as bell peppers, cucumbers, carrots, radishes, Brussels sprouts, green beans, etc.)

  • 1/2 cup minced fresh herbs (try cilantro, parsley, basil, mint, and/or dill)

  • 1 serrano chile, seeded and minced (optional for those who love a spicy slaw)



Directions:


Make the Dressing: Combine all of the ingredients in a small bowl and whisk to combine. Set aside.


Make the Slaw: Place the shallot (or red onion), citrus juice, and kosher salt in a small bowl and toss to combine. Set aside.


If using kale, place kale in a large mixing bowl, drizzle it with olive oil and massage it for about a minute to help tenderize it. Add cabbage and/or remaining hearty greens, the sliced veggies, the minced herbs, the serrano chile (if using), and the citrus-soaked shallot. Pour the dressing over the top and toss to combine.


Make ahead: This slaw is best enjoyed right away, but it will keep for a couple of days in the refrigerator. Just note that the crunchy texture will soften over time, and the colors may bleed together depending on what cabbage/veggie combo you choose.

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