Summer Slaw: 3 Ways!

OUR FAVORITE SPRING INTO SUMMER SLAW: THREE WAYS!

Cabbage can get a bad wrap, but this notably nutritious, low-cal, cruciferous powerhouse is not to be overlooked. Loaded with vitamins and minerals and packed with plant powered nutrients, and for this slaw you can simply prepare - pop in the fridge until ready to serve - and then finish in whatever direction tempts your taste buds. This is sure to become a summer staple… seriously addictive!

Perfect for these early summer days filled with family packed picnics and barbecues - this slaw is light, refreshing, and a crowd pleaser for sure…

FOR EACH VARIETY, START WITH:

1 head red bag, shredded (we use a 2mm blade on the food processor!

1 head green cabbage, shredded 

8 medium carrots, shredded

Toss with our famous slightly spiced slaw dressing*:

THEN TOP WITH…

MEXICAN STYLE:

add diced or slivered red pepper, diced jalapeño, cubes of avocado, cilantro, scallion and pepitas. (toasted pumpkin seeds)

SWEET AND SAVORY:

add apple, celery, mint, scallion, sesame seeds and currants

SUPERFOOD STYLE:

add chiffonade chpped kale, blueberries, scallion, mint, hemp hearts and goji berries

*HOW TO MADE THE SLIGHTLY SPICY SLAW DRESSING

• 1 cups cashew or almond yogurt

• 2.5 tablespoons maple syrup

• 0.5 cup apple cider vinegar

• 1 tbsp jalapeno hot sauce (or skip if you don’t like spicy)

• sea salt to taste

• black pepper to taste

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out!