Rainbow Slaw is a fast and fresh, no cook veggie solution to perk up your dinner plate.
Every country has their own versions, from spicy Moroccan carrot salads with harissa (chili paste) to the American classic with ribbons of colorful cabbage and mayo.
(I am not a fan of mayo, so this recipe uses oil or lemon juice based dressings.)
Add some color and veggies to your plate with rainbow slaw.
Use it as a bed for thinly sliced steak or chicken tenders. Add it to grains and starches like rice, pasta, corn or potatoes. Use thinly sliced vegetables (you can buy them prepackaged) as the starting point for infinite slaw combinations.
Mix two or three of your favorite sliced raw vegetables with dressing. Add an herb, like parsley or perhaps a seed or nut for crunch. Some examples: sliced snap peas+ red peppers + orange segments with lemon honey dressing or shredded jicama+ beets + cilantro with lime cumin vinaigrette.
Don’t like raw vegetables? Steam thinly sliced vegetables for just a few minutes until crisp but tender, then refresh in cold water and dry. This works especially well for harder vegetables like broccoli, cauliflower and brussels sprouts. Mix with dressing and let marinate in the fridge until you’re ready to eat.
Incorporate slaw at mealtimes: at lunch inside a sandwich or wrap, at dinner aside or under your main course, or in-between meals with dips, cheese and crackers or flatbread.
The recipe below is a concept. Use it as a guideline and make up your own colorful, delicious combinations. Share your slaw creations with me! Post them on FB, Pinterest or Instagram with #diginwithdana.Print
Use this recipe as a template to create infinite variations of colorful vegetable and fruit slaws.
- 1/4 cup olive or vegetable oil
- 4 tablespoons lemon juice
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper, optional
- pinch of salt
- 2 cups grated carrots
- 2 cups thinly sliced red cabbage
- 1/4 cup chopped parsley or cilantro + extra for garnish
- In a large bowl, combine oil, lemon juice, cumin, cayenne and salt. Add carrots, cabbage and chopped herbs and stir to blend. Cover and refrigerate for a few hours to allow flavors to blend.
- Before serving, stir and garnish with extra fresh chopped parsley or cilantro.
- Serve cold or at room temperature.
- Variations: Instead of the dressing, spices and herbs listed above, combine sliced vegetables with the following combinations:
- Sweet: Lemon and honey dressing, raisins and sunflower seeds
- Fruity: Olive oil and orange juice, grated apple or pear, dried fruits or chopped fruit bits
- Greek: Oil and lemon or vinegar, oregano or mint, feta cheese
- Italian: Olive oil and balsalmic vinegar, tomatoes, basil, parmesan or hard grated cheese
- French: Olive oil and white wine vinegar, dijon mustard, herb blend, sliced olives, capers
- Southwestern: Oil, lime juice, cilantro, cumin, chili powder and cayenne or chopped jalepenos
- Grains and starches: Add 2 – 4 cups cooked quinoa, rice, pasta, beans, corn, etc…
- Over greens: Toss slaw with your favorite salad greens: arugula, spinach, spring mix, romaine
Adapted from the cookbook Olive Trees and Honey
by Gil Marks
Recipe by diginwithdana.com