Slaw and Coleslaw are both fresh vegetable salads with a couple major differences. Coleslaw uses raw cabbage such as green or red cabbage, and is often dressed in mayonnaise or other white sauces. Slaw on the other hand, incorporates cabbage as well as several complimentary ingredients making it an extremely refreshing winter salad. Our slaw is a nice mix of carrots and cabbage, traditionally winter vegetables due to their storage qualities, plus nuts and dried fruits of summer adding additional texture and flavor. You can make a quick everyday slaw by chopping and grating (yellow bowl picture). Or if you’d like to dress it up in appearance, (white plate picture) carrots and leafy greens can be cut in the French julienne method by cutting these vegetables into equal, thin strips 1/16” – 1/8” wide and a half inch to 1 ½ inches long. You can also explore other crunchy vegetables for later slaws such as broccoli, zucchini, snow or snap peas, jicama, kohlrabi, apple.
2 cups chinese cabbage
1 cup carrots
1/2 cup raw leafy green with good structure such as tatsoi, bok choy, chard
¼ cup or less golden or regular raisins
¼ cup currants
¼ cup walnuts
2-3 tablespoons coconut vinegar
Salt & pepper to taste
Wash and dry cabbage, carrots and greens
Chop cabbage to a medium coarse density, cross cutting to avoid long strands
For the greens julienne cut or chop into short slices
Julienne or grate carrots using long passes across the grater to produce narrow, 1-1/1/2” long strips
Rough chop nuts and add them to the slaw
Add currants and raisins
Stir until ingredients are evenly incorporated
Drizzle olive oil sparingly a couple passes across the slaw.
Add vinegar, salt and pepper, and fold ingredients until fully coated
Serve right away
NOTE: Slaw should hold together nicely in a loose lump when spooned out without being mushy, and without excessively long vegetable stems poking out the edge of the spoon. Vegetables can be cut earlier, but add all other ingredients close to serving. Slaw is best eaten the day it is made.