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
- 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
- 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.
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!