Rainbow Slaw
Rainbow Slaw
This is my go-to for a weekly batch of colorful veggies, disguised as a tasty and simple slaw that goes with everything from fish tacos to cheeseburgers. My most basic flavors are the ones listed below (with apple cider vinegar and pepitas), but depending on what I’m going to serve this with, I’ll change up the acid and some of the non-cabbage veggies. For example, on taco night I’ll use lime juice instead of the vinegar, and add some fresh cilantro. If it’s going with Asian flavors, I’ll use rice wine vinegar and add some scallions. This recipe is also a great home for veggies like fresh broccoli, kale, or shredded brussels sprouts.
INGREDIENTS
1 small head red cabbage
½ small onion, any color
1-2 bell peppers, any color
2 carrots, peeled and shredded
½ cup pepitas*
2-3 Tbl apple cider vinegar*
2-3 Tbl grapeseed oil
2 tsp salt
METHOD
Using a knife (or a mandolin), thinly slice the cabbage, the onion, and the peppers. Ideally, the slices are 1/8" or thinner.
Add all veggies and pepitas to a large bowl. Drizzle over vinegar (or other acid, like lime juice) and oil. Add salt, and mix slaw until everything is nicely coated with oil and vinegar. Season to taste.
Slaw can be served immediately, or can hold in the fridge for up to a week