Summer is the perfect season for quick, low- or no-heat meals. This slaw is the essence of easy, healthy warm weather cooking.
By Carly DeFilippo
Purple Cabbage Summer Slaw
- Total Time: 10 minutes
- Yield: 6-8 1x
Description
Summer is the perfect season for quick, low- or no-heat meals. This slaw is the essence of easy, healthy warm weather cooking.
Ingredients
Scale
- 1 head of purple cabbage (medium sized)
- 1.5 cups of frozen peas
- 1 cup of shelled, frozen edamame
- 1/3 cup dried cranberries
- 1/3 cup golden raisins
- 1/2 cup apple cider vinegar
- 1/3 cup olive oil
- 2 tsp honey
- 1 tbsp whole grain mustard
- 1/4 tsp salt (or to taste)
- 1/2 tsp pepper (or to taste)
- sunflower seeds
- pumpkin seeds (pepitas)
Instructions
- Wash and de-core cabbage. Shred in food processor, or finely chop by hand.
- In a large bowl, mix peas, edamame, dried cranberries and golden raisins with cabbage.
- Mix together vinegar, oil, honey, mustard, salt and pepper. Pour over slaw and mix well.
- Let sit until peas and edamame are properly defrosted (10-15 minutes).
- Top with seeds and serve.
Notes
You can also serve this slaw over mixed greens (pictured) as a light, but filling, vegetarian salad.
- Prep Time: 10 mins
Thanks all! So glad you are enjoying the recipe. Definitely a healthy staple – whether as a side or a lunch salad – in my own cooking routine.
I was looking for a recipe to go with salmon as I already had a head of purple cabbage and this was lovely! I doubled the honey (we LOVE honey) and used regular raisins that I had in the pantry. I literally could’ve eaten just this and left the rest of my dinner aside. Thank you!
This looks and sounds fantastic.
Love the colours and the flavours in this.