Purple Cabbage Summer Slaw
Recipe Type: Side
Prep Time: 
Total Time: 
Serves: 6-8
Summer is the perfect season for quick, low- or no-heat meals. This slaw is the essence of easy, healthy warm weather cooking.
  • 1 head of purple cabbage (medium sized)
  • 1.5 cups of frozen peas
  • 1 cup of shelled, frozen edamame
  • ⅓ cup dried cranberries
  • ⅓ cup golden raisins
  • ½ cup apple cider vinegar
  • ⅓ cup olive oil
  • 2 tsp honey
  • 1 tbsp whole grain mustard
  • ¼ tsp salt (or to taste)
  • ½ tsp pepper (or to taste)
  • sunflower seeds
  • pumpkin seeds (pepitas)
  1. Wash and de-core cabbage. Shred in food processor, or finely chop by hand.
  2. In a large bowl, mix peas, edamame, dried cranberries and golden raisins with cabbage.
  3. Mix together vinegar, oil, honey, mustard, salt and pepper. Pour over slaw and mix well.
  4. Let sit until peas and edamame are properly defrosted (10-15 minutes).
  5. Top with seeds and serve.
You can also serve this slaw over mixed greens (pictured) as a light, but filling, vegetarian salad.
Recipe by Honest Cooking at https://honestcooking.com/purple-cabbage-summer-slaw/