It’s a super nutrient dense slaw full of color and texture. The earthiness of the raw vegetables is softened by the tangy, light, zesty vinaigrette.
I’m not exactly sure why, but so far, this fall has been all about soup, slaw, and salads.
Three bean country cabbage vegetable soup with a spiralized twist.
Roasted beet salad with pecans and goat cheese in a light maple and orange dressing.
Shaved fennel and apple slaw in a light non-fat Greek yogurt dressing.
I wish I had the desire to bake up some pumpkin treats. But all I want is veggies…and lots of them.
My latest Fall Slaw creation is an old favorite refreshed with a light shallot vinaigrette.
Carrots, purple cabbage, and curly kale are each separately pulsed in the food processor until minced. A vinaigrette of shallots, red wine vinegar, dijon mustard, and olive oil is drizzled over the slaw and tossed to coat with a generous seasoning of salt and pepper. We also add it to leafy green salads for additional texture and flavor.
This Fall Slaw would make a beautiful side dish at Thanksgiving, and being gluten-free and vegan, is a side dish many can enjoy.Print
The Honest Cooking editorial team handpicks inspiring culinary stories to share with you that we think are beautiful. We strive to create an inspiring place for culinary exploration, salivating recipes, interesting personalities and stories.