Purple Cabbage Summer Slaw
- Total Time: 25 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
Units
Scale
- 1 head of purple cabbage (medium sized)
- 1 1/2 cups (360 ml) of frozen peas
- 1 cup (240 ml) of shelled, frozen edamame
- 1/3 cup (50 g) dried cranberries
- 1/3 cup (50 g) golden raisins
- 1/2 cup (120 ml) apple cider vinegar
- 1/3 cup (80 ml) olive oil
- 2 tsp honey
- 1 tbsp (15 ml) 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
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
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Frequently Asked Questions
Do I need to cook the frozen peas and edamame before adding them?
No — add them frozen directly to the slaw. The recipe instructs you to let the dressed slaw sit for 10-15 minutes until the peas and edamame are properly defrosted. The dressing made from ½ cup apple cider vinegar and ? cup olive oil will thaw them while the flavors meld.
Can I serve this slaw as a main dish salad?
Yes — the notes suggest serving it over mixed greens as a light but filling vegetarian salad. Top with sunflower seeds and pepitas just before serving for crunch.
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.