Super Simple Slaw

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

A side of slaw makes a perfect picnic partner for sandwiches. This slaw recipe, developed by former PCC Nutrition Education Manager Goldie Caughlan, can be dressed up with fruit, vegetables, nuts, seeds and more, depending on your taste. Try the different variations indicated below.

Ingredients

Goldies basic slaw combination

Basic dressing

Preparation

Whisk dressing ingredients together and toss with vegetables and fruit.

Notes

Slaw variations

Grated or diced cabbage family vegetables, for example:
1 cup shredded nappa cabbage
1/2 cup peeled broccoli stalks, grated
1/2 cup chopped arugula leaves
1/2 cup finely minced raw curly kale
1/4 cup grated rutabaga
1/4 cup finely minced mustard greens

Or, try:
1 cup shredded savoy cabbage
1/2 cup minced watercress
1/2 cup grated red cabbage
1/2 cup crosscut stalks of bok choy

In place of carrots

Use peeled, grated raw pumpkin or winter squash in place of carrots.

In place of oranges

Use other fruits in place of oranges, like pineapple bits, kiwi slices, ripe mango, papaya, nectarine chunks or diced, unpeeled apples.

Yogurt variations

In place of plain yogurt, use vanilla-flavored and add a pinch of cardamom powder.

For a non-dairy dressing, use 1 cup silken soft tofu in blender (with or without the suggested mayonnaise), plus 1 tablespoon lemon juice and 1/4 cup concentrated apple juice or 1 to 2 tablespoons honey, agave nectar, or other sweetener.

Recipe by Goldie Caughlan, former PCC Nutrition Education Manager

Source: Sound Consumer April 2005

Learn more about our recipes. View guidelines »

More about: cabbage, carrots, cruciferous vegetables, kale

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