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Rainbow Red Cabbage Slaw

rainbow red cabbage slaw
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Ingredients

For the slaw:

  • 1 small red cabbage [1lb / 455g]
  • 1 bell pepper, optional*
  • 1 carrot
  • 1 small bunch green onions or 1/2 of a small red onion
  • 1 small bunch cilantro
  • Salt, as needed

For the citrus dressing:

  • 3 Tbsp extra virgin olive oil
  • 3 Tbsp lemon juice (zest it first!)
  • 1 Tbsp honey or maple syrup
  • 2 tsp orange zest
  • 1 tsp lemon zest
  • 1 garlic clove, crushed through a press (or 1/2 tsp garlic powder)
  • 1 pinch black pepper

Instructions

  1. Prep your ingredients—choose whichever way you’d like!
    • BY HAND:
      • Thinly slice the red cabbage, bell pepper, and red onion (if using).
      • Grate the carrot with a box grater.
      • Chop the green onions (if using) and cilantro.
    • WITH A FOOD PROCESSOR:
      • Cut the cabbage into wedges that will fit through your food processor’s feed tube. Set up the slicer attachment. Process the wedges.
      • Cut the bell pepper into quarters, remove the stem, pith, and seeds. Stack them together and process with the slicer attachment. If you’re using a red onion, cut into smaller wedges and process it too.
      • Replace the slicer attachment with the grater attachment. Process the carrot.
      • Chop the green onions (if using) and cilantro by hand.
  2. Optional salting step**: Place the veggies in a mixing bowl, sprinkle with 1/2 tsp salt, toss together, let sit for 10-15 minutes, then drain them, discarding the liquid.
  3. Whisk or shake together the olive oil, lemon juice, honey, orange zest, lemon zest, garlic, pepper, and 1/2 tsp more salt. Drizzle the dressing over the veggies, and toss to combine.

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Notes

* I used 1/2 of a yellow and 1/2 of a red for more of a rainbow effect. But you can even just use 1 green if that’s what you have on hand. If you don’t have a bell pepper, feel free to use extra carrot and/or cabbage, or omit it and cut back on the dressing.

** You can skip this step if you’re short on time, but if you have even 5-10 extra minutes, I recommend it. It will keep your salad from getting soggy and watering down the dressing. But I’ve made it both ways, and it’s great either way.

Find it online: https://cardamomandtea.com/60235/rainbow-red-cabbage-slaw/