Slaw Recipe

Cabbage: Provides the crunchy base for the slaw, adding texture and a mild flavor.

Carrots: Adds sweetness and a vibrant orange color to the mix.

Red bell pepper: Offers a sweet and slightly tangy flavor, along with a pop of red color.

Cilantro: Brings a fresh, herbaceous note to the slaw.

Olive oil: Forms the base of the dressing, adding richness and helping to meld the flavors together.

Apple cider vinegar: Adds acidity and a tangy kick to the dressing.

Maple syrup: Provides a natural sweetness to balance the acidity of the vinegar.

Dijon mustard: Adds a subtle heat and depth of flavor to the dressing.

Salt: Enhances all the flavors in the slaw.

Black pepper: Adds a touch of heat and complexity to the dressing.

When preparing the cabbage for this slaw, make sure to shred it finely to ensure an even texture and better absorption of the dressing. Using a mandoline slicer can help achieve uniform slices quickly and safely.

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

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

• sliced red bell pepper - Substitute with sliced yellow bell pepper: Yellow bell pepper offers a similar sweetness and crunch.

• chopped fresh cilantro - Substitute with chopped fresh parsley: Parsley has a fresh flavor that can replace cilantro if you prefer a different herb.

• olive oil - Substitute with avocado oil: Avocado oil has a neutral flavor and similar health benefits.

• apple cider vinegar - Substitute with rice vinegar: Rice vinegar has a mild and slightly sweet flavor that can mimic apple cider vinegar.

• maple syrup - Substitute with agave syrup: Agave syrup is a vegan sweetener with a similar consistency and sweetness.

• dijon mustard - Substitute with stone-ground mustard: Stone-ground mustard has a similar tangy flavor and texture.

• salt - Substitute with sea salt: Sea salt provides the same salty flavor but with a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile but with a different color.

• To keep your slaw fresh and crisp, transfer it to an airtight container. This will prevent any unwanted moisture from seeping in and keep the vegetables crunchy.

• Store the container in the refrigerator. The slaw will stay fresh for up to 3-4 days. The flavors will continue to meld, making it even tastier over time.

• If you want to prepare the slaw in advance, you can store the vegetables and dressing separately. Combine them just before serving to maintain the best texture.

• For freezing, note that cabbage and carrots can become watery and lose their crunch. It's not recommended to freeze the slaw as a whole. However, you can freeze the dressing in a small container.

• If you must freeze the slaw, do so in a freezer-safe bag. Remove as much air as possible before sealing. Thaw in the refrigerator overnight and drain any excess liquid before serving.

• To refresh the thawed slaw, you can add a bit more olive oil and apple cider vinegar to restore some of the lost flavors and moisture.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add the slaw and stir occasionally to ensure even heating.
  3. Heat for about 3-5 minutes or until the vegetables are warmed through but still retain some crunch.

• Microwave Method:

  1. Transfer the slaw to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 1-2 minutes, stirring halfway through to ensure even heating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the slaw evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for about 10 minutes, stirring halfway through to ensure even heating.

• Steaming Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the slaw in the steamer basket.
  3. Cover and steam for about 3-4 minutes, or until the vegetables are heated through but still crisp.

• Sautéing Method:

  1. Heat a tablespoon of olive oil in a large skillet over medium-high heat.
  2. Add the slaw and sauté for 2-3 minutes, stirring frequently.
  3. Cook until the vegetables are warmed through but still have a slight crunch.

• Large mixing bowl: A spacious bowl to combine the shredded cabbage, carrots, red bell pepper, and cilantro.

• Small bowl: A smaller bowl to whisk together the olive oil, apple cider vinegar, maple syrup, dijon mustard, salt, and black pepper for the dressing.

• Whisk: A utensil to thoroughly mix the dressing ingredients until they are well combined.

• Measuring cups: Tools to accurately measure the quantities of cabbage, carrots, red bell pepper, olive oil, and apple cider vinegar.

• Measuring spoons: Tools to measure the smaller quantities of maple syrup, dijon mustard, salt, and black pepper.

• Knife: A sharp tool to slice the red bell pepper and chop the fresh cilantro.

• Cutting board: A surface to safely chop and slice the vegetables and herbs.

• Tongs or salad tossers: Utensils to toss the vegetables with the dressing, ensuring everything is evenly coated.

• Grater or food processor: Tools to shred the cabbage and carrots efficiently.

Pre-shred vegetables: Buy pre-shredded cabbage and carrots from the store to save time on prep.

Use a food processor: Quickly slice the bell pepper and chop the cilantro using a food processor.

Make dressing in advance: Prepare the dressing ahead of time and store it in the fridge for up to a week.

Batch prep: Double the recipe and store extra slaw in the fridge for quick meals throughout the week.

Quick marination: Let the slaw sit for just 10 minutes to allow the flavors to meld, saving you time without compromising taste.