Sunny Cabbage-Carrot Slaw
#main
#sunny
#cabbage-carrot
#slaw
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- Sunny Orange Vinaigrette 3-4 tbsp
- medium head of red cabbage 0.33
- medium carrots 2.67
- Sea
- Vinegar of choice or lemon juice
- cilantro or parsley leaves and tender stems 1 handful
- roasted pistachios or cashews ¼ cup
📝
Not a fan of cilantro? Feel free to replace it with flat-leaf parsley or mint if you have any. Storage: This slaw is best fresh; only make as much as you can eat. Nutrition boost: Sprinkle with hemp seeds or fold in edamame for added protein. For more variety, top with some chopped orange or thinly sliced apple, or fold in some broccoli sprouts or microgreens. If you have dried cherries or dried apricots, they’re lovely in this slaw. Shortcut: If you bought a coleslaw mix, use that instead of grating cabbage and carrots. Shortcut: Skip the fresh herbs.
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1Gather: Sunny Orange Vinaigrette . For the 4-6 cup cabbage-carrot mix labeled “sunny slaw” (from vegetable prep): medium head of red cabbage , medium carrots , Sea salt or kosher salt and freshly cracked black pepper, Vinegar of choice or lemon juice , cilantro or parsley leaves and tender stems , roasted pistachios or cashews .
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2Remove the Sunny Orange Vinaigrette from the fridge. If it has solidified, set the jar in a shallow bowl of hot water to quickly return to room temperature. Shake well to re-emulsify.
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3If your cabbage is not finely grated, massage the Cabbage-Carrot Mix with a pinch of salt and a splash of vinegar or lemon juice for 30 seconds to soften. (This makes it easier to chew.)
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4Add the Cabbage-Carrot Mix and chopped cilantro to a large bowl. Drizzle with 3 tbsp Sunny Orange Vinaigrette and toss to coat with your hands or tongs. Taste, adding more vinaigrette as desired. Scatter the chopped nuts on top. Season to taste with salt and pepper.