Recipe: Light and Bright Coleslaw

I am pro-cabbage.  Among other reasons (it’s nutritious, it’s versatile, it’s tasty), I’m a fan because of how cost-effective it is as a cooking ingredient.  Cabbage is generally inexpensive to buy to begin with, but then you get it home, cut into it and I swear it multiplies.  I mean, am I the only one to cut off a wedge, slice it up, only to shortly thereafter find that I have cups full of shredded cabbage in front of me, plus half the head still hanging out, untouched, on my counter??  That stuff just grows as you use it.  I think it could possibly be magic.

coleslaw half bowl close up - edited

Clearly, I’m always amazed at how much use I can get out of a single head of cabbage and my inner grocery budget-monitor always does a little dance of joy.

Such was the case when I put together this coleslaw.

Coleslaw plated next to beans - edited

Coleslaw is not something that I normally gravitate towards.  First of all: creamy coleslaws?  Boo.  Not for me.  If I’m going to make one, it’s going to be a slaw dressed with a lighter vinaigrette, for sure.  Even then, I usually would rather have a bowl of leafy greens.  But with a partial head of cabbage languishing in my refrigerator and my baked beans in need of a side dish, I decided to take coleslaw making into my own hands and put together a fresh recipe that would be exactly what I wanted it to be – light, fresh, and brightly flavored with a little jalapeño-kick.

It turned out to be a successful venture as a table full of coleslaw naysayers ate it with surprised satisfaction.

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Light and Bright Coleslaw

A Move Eat Create Original Recipe     coleslaw in large bowl - edited

Serves 4 as a side dish 

 

Ingredients:

  • 4 cups of shredded green cabbage
  • 1 large yellow bell pepper, cut into thin strips, about 2 inches long
  • 1 jalapeño, seeds left in (or removed if you’re sensitive to heat), cut into thin half moons
  • ¼ cup minced red onion
  • Juice of 1 lime
  • 1 tblspn apple cider vinegar
  • 1 tblspn mildly flavored oil
  • 2 tlbspns chopped cilantro
  • 2 tspns agave nectar
  • ½ tspn ground cumin
  • ½ tspn dried oregano
  • ½ tspn kosher salt
  • 1/8 tspn black pepper

Directions:

  1. Combine the cabbage, bell pepper, jalapeño, and onion in a large bowl.  Set aside.
  2. Combine all other ingredients and mix well to combine.  Pour dressing over vegetables and toss well to coat.
  3. Let sit in your refrigerator for at least one hour in order to allow the flavors to come together.  Taste and adjust for seasoning before serving.

36 comments on “Recipe: Light and Bright Coleslaw

  1. twistedchica says:

    This looks yummy! I will be trying out soon…this weekend most prob. 🙂

  2. MikeW says:

    Can you send that to me by US Mail?

  3. beckydancer says:

    Awesome recipe! I can’t wait to try it. And I completely agree with your theory – I too think that cabbage multiplies. 🙂

  4. Janet Rörschåch says:

    Cabbage is one of my favorites too. what would cole slaw be without it?

  5. I love slaw and this is a great recipe. I agree…cabbage DOES multiply when you cut into it! I’m always standing there thinking…what am I going to do with all this! Glad the markets sell it in 1/2’s!

  6. There’s no “love” button so I have to settle!!! A feast for the eyes and the body!

  7. It’s true about the cabbage. I made two dishes from a small head of red cabbage and didn’t understand how there was still a partial head in my refrigerator.

  8. plainmama says:

    Mmmmmmmm. This sounds like my kinda coleslaw. Definitely going to try this!

  9. This looks fantastic! I’ve been eating a lot of slaw lately too. Plus anything with jalapeno is a win in my book 😉

  10. That recipe looks fantastic. It’s been added to my shortlist of food to eat in the near future. No doubt.

  11. Joanne says:

    I love the non-mayo dressing on this! Totally my kind of side.

  12. uberdish says:

    What a tasty looking salad! We love cabbage in our house (thank goodness), so I’ll be sure to make this dish very soon. Yum!!

  13. colossalgarbage says:

    I love how healthy this is, especially with only 1 tbsp of oil. And the ingredients are really basic which is a major plus in my book. I will definitely try this! Thanks for sharing!

  14. genevieveyam says:

    I’ve just nominated you for the My Favourite Things Award- check out the blog post here! 🙂

    http://lifeislikeadumpling.wordpress.com/2013/08/04/polenta-spinach-mung-beans-and-peas-favourite-things-award/

  15. Willfully Elegant says:

    Wow! That looks delicious. I am gonna give it a try but I have almost all the ingredients except the cider vinegar. Would you suggest a replacement for it?

  16. Carol Ann S says:

    That sound delicious! Will have to give it a try!

  17. dindu1989 says:

    That dish looks absolutely delicious! It must be the perfect, light and refreshing slaw recipe for summer!

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