Fresh Garden Slaw
A bright and crunchy slaw that skips the mayo for a light lemon vinaigrette.
recipesbynani.comThis slaw is one of my favorite side dishes because it adds such a nice crunch to any meal. It stays light and fresh since we use a simple lemon dressing instead of heavy mayonnaise, making it a wonderful option for picnics or weeknight dinners.
My top tip for this recipe is to shred your cabbage as thinly as you possibly can. The thinner the shreds, the better the dressing coats every single bite.
🧺 Ingredients
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 medium carrots, grated
- 1/2 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1/3 cup toasted pepitas
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
👩🍳Instructions
- 1
Combine the shredded green cabbage, red cabbage, grated carrots, cilantro, and green onions in a large mixing bowl.
- 2
Whisk the olive oil, lemon juice, honey, salt, and pepper together in a small bowl until smooth.
- 3
Pour the dressing over the vegetables and toss everything well to coat.
- 4
Top the slaw with the toasted pepitas right before serving to keep them nice and crunchy.
💡 Tips
This slaw tastes best if you let it sit for about ten minutes before serving so the flavors meld. If you have leftovers, store them in an airtight container in the fridge for up to two days, though it will lose some crunch over time.
Made this recipe? Let us know how it went.
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