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
- 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
- 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)
- sunflower seeds
- pumpkin seeds (pepitas)
- Wash and de-core cabbage. Shred in food processor, or finely chop by hand.
- In a large bowl, mix peas, edamame, dried cranberries and golden raisins with cabbage.
- Mix together vinegar, oil, honey, mustard, salt and pepper. Pour over slaw and mix well.
- Let sit until peas and edamame are properly defrosted (10-15 minutes).
- Top with seeds and serve.
You can also serve this slaw over mixed greens (pictured) as a light, but filling, vegetarian salad.