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Purple Cabbage Summer Slaw

Purple Cabbage Summer Slaw

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

5.0 from 1 reviews
Purple Cabbage Summer Slaw
 
Prep Time
Total Time
 
Summer is the perfect season for quick, low- or no-heat meals. This slaw is the essence of easy, healthy warm weather cooking.
Author:
Recipe Type: Side
Serves: 6-8
Ingredients
  • 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)
Instructions
  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.
Notes
You can also serve this slaw over mixed greens (pictured) as a light, but filling, vegetarian salad.
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