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Cabbage & Carrot Slaw

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.

Dressing:

  • 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

Veggies:

  • 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

Instructions:

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

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