Tastes of Summer: Gingered Summer Slaw

By Becky Striepe On August 6, 2012 · 1 Comment · In Vegan Recipes

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Are you rich with cabbage this summer? Slaw to the rescue!

Slaw is such a quintessential summer dish, and I love how many ways you can serve it up beyond the goopy, mayo-ridden slaw you might be used to eating. My friend Bonnie makes an awesome Asian slaw with ramen noodles and lots of Asian spices, and this recipe is sort of a mashup of those flavors, an oil and vinegar slaw that another friend, Margie, made at her birthday party earlier this summer. I also added a couple of my favorite slaw extras: avocado and cashews!

The result is a bright, crunchy, summery salad that’s almost filling enough to eat as a main dish but goes well with food from the grill or sandwiches, too!

Gingered Summer Slaw

Ingredients

3c cabbage, chopped
1/2 an apple, minced
1T ginger, minced
2 green onions, chopped
2T white balsamic vinegar
1/3c olive oil
1 Haas avocado, chopped
1/2c roasted cashews
Your favorite hot sauce, to taste

Cooking Directions

Combine all of your ingredients in a large bowl except for the cashews and avocado. Toss to combine everything really well.
Refrigerate at least 10 minutes before serving, toss in the avocado and cashews just before you serve.

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About The Author

Becky Striepe

Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!

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