recipe: purple cabbage summer slaw

When the weather heats up, I prefer to spend as little time slaving over a hot stove as possible. And when I’ve got a bunch of people to feed, I prefer quick, easy recipes that can sit worry-free in the sun.

I came up with this colorful slaw last summer, when my mom happened to have nothing but half a head of cabbage and a well-stocked pantry/freezer to pull from. It has since become one of my family’s go-to beach day eats.

Purple Cabbage Summer Slaw

Ingredients
  • 1 head of purple cabbage (medium sized)
  • 1.5 cups of frozen peas
  • 1 cup of shelled, frozen edamame
  • 1/3 cup dried cranberries
  • 1/3 cup golden raisins
  • Dressing:
    • 1/2 cup apple cider vinegar
    • 1/3 cup olive oil
    • 2 tsp honey
    • 1 tbsp whole grain mustard
    • 1/4 tsp salt (or to taste)
    • 1/2 tsp pepper (or to taste)
  • Optional:
    • sunflower seeds
    • pumpkin seeds (pepitas)
Instructions
  1. Wash and de-core cabbage. Shred in food processor, or finely chop by hand.
  2. In a large bowl, mix peas, edamame, dried cranberries and golden raisins with cabbage.
  3. Mix together vinegar, oil, honey, mustard, salt and pepper. Pour over slaw and mix well.
  4. Let sit until peas and edamame are properly defrosted (10-15 minutes).
  5. Top with seeds and serve.
Notes
You can also serve this slaw over mixed greens (pictured) as a light, but filling, vegetarian salad.
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