Any Veggie Slaw Recipe

Cabbage: Provides a crunchy texture and is the base of the slaw.

Carrots: Adds sweetness and a vibrant orange color.

Bell peppers: Contributes a crisp texture and a variety of colors.

Fresh herbs: Cilantro, parsley, or other herbs add freshness and flavor.

Olive oil: Forms the base of the dressing, adding richness.

Apple cider vinegar: Adds tanginess to the dressing.

Maple syrup: Provides a subtle sweetness to balance the vinegar.

Dijon mustard: Adds a bit of spice and helps emulsify the dressing.

Salt: Enhances the overall flavor of the slaw.

Pepper: Adds a touch of heat and depth to the flavor.

When preparing the cabbage for this slaw, make sure to slice it as thinly as possible. This will ensure that the cabbage absorbs the dressing more evenly and provides a better texture. Using a mandoline slicer can help achieve uniform, thin slices.

• shredded cabbage - Substitute with shredded kale: Kale provides a similar crunchy texture and is packed with nutrients.

• shredded carrots - Substitute with shredded zucchini: Zucchini offers a mild flavor and a similar texture, making it a good alternative.

• sliced bell peppers - Substitute with sliced radishes: Radishes add a peppery bite and a crunchy texture, similar to bell peppers.

• chopped fresh herbs - Substitute with chopped green onions: Green onions provide a fresh, slightly pungent flavor that complements the slaw.

• olive oil - Substitute with avocado oil: Avocado oil has a neutral flavor and similar health benefits, making it a great alternative.

• apple cider vinegar - Substitute with lemon juice: Lemon juice offers a similar acidity and brightness to the slaw.

• maple syrup - Substitute with agave syrup: Agave syrup provides a similar sweetness and is also vegan-friendly.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and adds a bit of texture.

• salt - Substitute with soy sauce: Soy sauce adds a salty umami flavor and enhances the overall taste of the slaw.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile to the slaw.

• For short-term storage, transfer the veggie slaw to an airtight container. Refrigerate for up to 3-4 days to maintain its crispness and flavor.
• If you plan to enjoy the slaw over a longer period, consider storing the dressing separately. This prevents the vegetables from becoming soggy. Simply mix the dressing with the slaw just before serving.
• To freeze, place the shredded cabbage, carrots, and bell peppers in a freezer-safe bag or container. Leave out the dressing and fresh herbs, as they do not freeze well.
• Label the container with the date and contents to keep track of freshness.
• When ready to use, thaw the veggie slaw in the refrigerator overnight. Prepare a fresh batch of dressing and chop new herbs to mix in for optimal taste.
• For a quick refresh, toss the thawed slaw with a splash of apple cider vinegar or lemon juice to revive its vibrant flavors.
• Avoid freezing the dressing as the olive oil and maple syrup may separate and alter the texture upon thawing.

• For a quick and easy method, use the microwave. Place the veggie slaw in a microwave-safe dish, cover it with a damp paper towel to retain moisture, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating.

• If you prefer a more even and gentle reheating, use the stovetop. Add a small amount of olive oil to a skillet over medium heat. Once the oil is warm, add the veggie slaw and sauté for 3-5 minutes, stirring frequently until heated through.

• For a slightly crispy texture, consider using the oven. Preheat your oven to 350°F (175°C). Spread the veggie slaw evenly on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out and bake for 10-15 minutes, stirring halfway through.

• If you have an air fryer, this can also be a great option. Preheat the air fryer to 350°F (175°C). Place the veggie slaw in the basket and heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• For a cold option, simply enjoy the veggie slaw straight from the refrigerator. The flavors often meld together beautifully when left to marinate, making it a refreshing and flavorful choice.

• Large mixing bowl: To combine the shredded cabbage, shredded carrots, and sliced bell peppers.

• Small bowl: For whisking together the olive oil, apple cider vinegar, maple syrup, and dijon mustard.

• Whisk: To thoroughly mix the dressing ingredients.

• Chef's knife: For chopping the fresh herbs and slicing the bell peppers.

• Cutting board: To provide a stable surface for chopping and slicing vegetables and herbs.

• Measuring cups: To measure out the shredded cabbage, shredded carrots, and sliced bell peppers.

• Measuring spoons: To measure the olive oil, apple cider vinegar, maple syrup, and dijon mustard.

• Salad tongs: To toss the veggies with the dressing and ensure everything is well-coated.

• Refrigerator: To store the slaw if you choose to refrigerate it for later.

Pre-shredded veggies: Use pre-shredded cabbage and carrots from the store to save chopping time.

Batch prep: Make a large batch of dressing and store it in the fridge for future use.

Food processor: Use a food processor to quickly shred vegetables.

Herb scissors: Use herb scissors to quickly chop fresh herbs.

Mix in bowl: Mix the dressing directly in the serving bowl to save on cleanup.