Summer Slaw. A tasty and healthy way to enjoy cabbage salad. Easy to make, nutrient dense and delicious.
The July 4th weekend weather here in the Northeast didn’t disappoint (read: summer is finally here in full swing!!), and we spent a good deal of time at the beach and at BBQs, and hanging with friends where food was a constant.
What did you eat in abundance over the holiday week(end)? Were there enough healthy options? This cole slaw recipe is a great way to get in some healthy food that is still fun and tasty and just a bit different. There is still plenty of summer left and you’ll want to make this slaw. Often.
Don’t let the fact that you don’t like to chop veggies—-or that you don’t have time to chop veggies—get in the way of making this Summer Slaw. Buy carrots that are already shredded, or buy all of the veggies already shredded if it means you’re going to enjoy this Summer Slaw. It takes less than 5 minutes to make the dressing and it’s so tasty that the slaw will be fabulous regardless of how the veggies were prepared.
Nutritious AND Delicious!
A good dressing really makes or breaks any salad. Slaw is no exception, and really relies on a flavorful dressing to carry the otherwise bland vegetables. Raw ginger is a wonderful way to flavor a dressing. Not only does it impart a sweet, pungent, crisp taste but it’s loaded with anti-inflammatory benefits.
What is Miso?
- Miso is a paste that is made from soybeans (you can find varieties made from chickpeas or other grains as well), sea salt and a starter that produces the fermentation.
- It is a great digestive aid as it is a natural probiotic and restores beneficial bacteria in the intestines.
- Miso is a good source of B-Vitamins, protein and antioxidants.
- It strengthens the immune system and protects against free radicals and improves the quality of blood.
- Creamy dressing without dairy? Yes, please!
- Miso pairs well with ginger for a tasty dressing.
- Naturally vegan and gluten-free.
The summer is still young, and Summer Slaw can really be as simple as buying an already chopped up mix of carrots and cabbage—–if you’ve got a killer dressing like this one to toss on top.
- ½ head Napa cabbage
- ½ small purple cabbage
- 3 large carrots
- 5-6 stalks curly kale (green or purple)
- 1 bunch scallions
Ginger Miso Dressing
- ¼ cup light miso*
- ¼ cup unseasoned rice vinegar
- 1 Tablespoon pure maple syrup
- 1 Tablespoon ginger, minced
- 2 cloves garlic, pressed
- ½ teaspoon crushed red pepper flakes
- 3 Tablespoons toasted sesame oil
- 2 Tablespoons water
- Prepare Veggies: Halve the Napa cabbage and then quarter it, lengthwise. Thinly slice. Repeat with purple cabbage. Peel the carrots and then use a julienne peeler to make thin long strips. Alternately, use a box grater or the shredding disc of food processor. Stack kale and julienne slice. Thinly slice scallions.
- Make Dressing: Use immersion blender (or regular blender or food processor) to combine all ingredients until smooth. Store any extra dressing in a glass jar in fridge for up to 2 weeks.
- Prepare Slaw: Mix veggies in large bowl and toss in enough dressing to moisten. Mix thoroughly and serve immediately.
- Both dressing and veggies can be prepped in advance. Undressed slaw can be stored in fridge in a container with tight fitting lid, and a paper towel, for up to 5 days, until ready to dress and serve.
MISO: I like to use chickpea miso. You can also find other varieties like regular miso made with soy.
Serving Size1 cup
Amount Per Serving Calories 145Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 474mgCarbohydrates 16gFiber 4gSugar 6gProtein 5g
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.