Download video HERE.
General Tips for Making Slaw:
- Use a food processor with the grating attachment to speed up the shredding process.
- You can also shred the veggies by hand with a cheese grater.
- You’ll need large mixing bowls and a good, sturdy kitchen spoon to mix the slaws.
- Make slaws ahead of time and let their flavors meld in the refrigerator for up to 3 days before serving.
Carrot Slaw
Wow friends and family with this easy recipe that’s full of flavor and packed with B vitamins!
What You’ll Need:
- 1/2 pound of fresh carrots grated
- 1/2 purple cabbage, finely sliced
- 1 handful parsley, finely chopped or flat leaf (about 1/4-1/3 cup)
- 1/4 cup lemon juice
- 2 tablespoons orange juice
- 1/2 cup olive oil
- 1/2 teaspoon ground cumin
- 2-3 pinches red pepper flakes
- Salt and freshly ground pepper, to taste
How to Make:
- Add all ingredients into a large mixing bowl and stir.
- Refrigerate for up to 3 days in a closed container.
Expert Tips:
- Use multi-colored carrots for a rainbow of color.
- Replace the orange juice with any other citrus juice (lime, lemon) or rice vinegar.
- Substitute cilantro for the parsley to change up the flavor profile.
Broccoli Slaw
Enjoy the goodness of broccoli and kale in this picnic-worthy slaw.
What You’ll Need:
- 1 cup broccoli, grated
- 1/2 cup kale, chopped
- 1/4 cup roasted pumpkin seeds (or pepitas)
- 1/4 cup dried cranberries
- 1/2 cup creamy dressing (ranch, blue cheese, or mayonnaise-based)
- Salt and freshly ground pepper, to taste
How to Make:
- Combine all ingredients in a large bowl.
- Stir until well-mixed.
- Refrigerate in a closed container for up to 3 days.
Expert Tips:
- Use red kale to add a dash of color.
- Substitute dried sour cherries for the dried cranberries.
- Add freshly crumbled blue cheese or grated Parmesan for extra flavor.
- Seeded Cabbage Slaw
- A select mix of seeds add flavor and texture to this colorful cabbage slaw.
Seeded Cabbage Slaw
What You’ll Need:
- 2 cups cabbage, purple
- 1 cups carrots
- 1 clove garlic, finely minced
- 2 cups green cabbage
- 1/4 cup fresh parsley
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- 1/2 teaspoon salt
- 1/8 teaspoon ground cayenne pepper
- 1/4 cup olive oil
- 1 tablespoon Maple syrup
- Freshly ground pepper, to taste
- 3/4 cup mixed seeds (pepitas, sunflower seeds, sesame seeds)
How to Make:
- Place all ingredients — except the seeds — into a large bowl.
- Stir to combine.
- Cook the seeds in a skillet on medium-low heat, turning them often until they’re fragrant and begin to brown. (They may begin to pop and sizzle, that’s OK.)
- As soon as the seeds are done, quickly add them to the slaw and stir well.
Expert Tips:
- Add chopped scallions or orange segments for extra flavor.
- Substitute celery seed for the cumin.
- Use toasted sesame oil instead of the olive oil.
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