This is a sweet and sour, very mildly spicy coleslaw recipe starring fresh ginger, rich balsamic vinegar, and diced avocado.
Coleslaw is such a quintessential summer dish, and I love how many ways you can serve it up beyond the goopy, mayo-heavy slaw that I grew up eating. Not that I don’t appreciate a good mayo-based slaw from time to time. But when you want something a little less heavy, and vinegar coleslaw recipe like this one is just the ticket.
My friend Bonnie makes an awesome Asian slaw with ramen noodles and plenty of Asian spices, and this recipe is sort of a mashup of those flavors. It’s an oil and vinegar coleslaw recipe with so many of my favorite flavors in it!
The result is a bright, crunchy, summery coleslaw recipe that’s almost filling enough to eat as a main dish but goes well with food from the grill or sandwiches. You can also use it as the base for a bowl recipe instead of a starch. Top the cold slaw with hot-from-the-oven roasted sweet potato and some salt and pepper tofu for a true party in your mouth. It’s really versatile, so mix, match, and see what speaks to you!
Ginger Apple Coleslaw Recipe
Yield: 4-6 servings
- 3 cups cabbage, chopped finely (Picture a bite-sized piece of cabbage, then halve it. That’s about right.)
- 1/2 a green apple, minced (peel on is fine)
- 1 tablespoon minced ginger
- 2 green onions, chopped (green and white parts)
- 2 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 1 Haas avocado, chopped just before adding
- 1/2 cup roasted, unsalted cashews
- your favorite hot sauce, to taste
- Combine all of your ingredients in a large bowl except for the avocado and cashews. Toss to combine everything really well. You can do this step up to a day in advance. If you do, don’t chop that avocado until you’re ready to toss it in and serve (see step 2).
- Refrigerate at least 10 minutes before serving, and toss in the avocado and cashews just before you serve.