Cabbage & Carrot Slaw
When I hear "slaw," I'm instantly turned off by memories of mayonnaise-rich mush from my childhood. But recently I modified this game-changing recipe that both omits mayo and is packed with tangy crunch and flavor. The result is more of a refreshing summer salad than a slaw, and unlike most salads, this keeps for days in the fridge. As a bonus, it's an excellent way to use the surplus of cabbage we get in our CSA this time of year. I like to make a batch on the weekend, then enjoy it throughout the week as a side or crispy topping for quesadillas or fish tacos.
- 1/3 cup orange muscat champagne vinegar (found at Trader Joe's, or substitute any white wine vinegar)
- 1-2 tbsp sugar
- 1 clove garlic, finely chopped
- 1/8 tsp ground cumin
- 1/8 tsp dried oregano
- 1/8 tsp dry mustard
- salt & pepper to taste
- 4 cups finely shredded red and/or green cabbage
- 2 cups shredded carrots
- 3/4 cup finely chopped red onion (or sweet onion)
- 1 avocado, diced
In a large bowl, combine the dressing components. Add cabbage, carrots, and onions, then toss gently to combine. Optional: cover and chill a few hours. Top with avocado and serve.
Above photo by Lauren Shipp