The best dishes are created when you look in your fridge and feel the pressure to use whatever is left in there before it goes bad. After an exciting week, making tons of hand pies, I was left with a bunch of random vegetables.
I was pretty excited to make coleslaw when I realized I had a head of cabbage in the fridge. A simple green cabbage slaw seems a bit too boring so I looked around the fridge to find carrot sticks, broccoli crowns and purple cauliflower. The more (and more colorful) the merrier, right?
While I happily enjoyed this slaw throughout the week, it would also be a great side dish to bring for a summer BBQ or a potluck. It is a vibrant dish, just creamy enough, very fresh and crunchy. You can also easily portion it for your weekly meal prep, served with your protein of choice.
Colorful Vegetable Slaw
(Yield: Enough Slaw for a Summer BBQ Potluck)
- 1 small head of cabbage
- 1 head of cauliflower (purple is more colorful but regular would be just fine too)
- 3 large carrots
- 1 broccoli
- 1 cup of mayonnaise
- 1/4 cup of granulated sugar
- 3 tablespoons of lemon juice
- 2 tablespoons of white vinegar
- Salt & Pepper to taste
- Chop all the vegetables to a similar size. I liked to have smaller vegetable pieces but this is simply a matter of taste. Put all the chopped vegetables in a large bowl.
- In a small bowl, mix the mayonnaise, sugar, lemon juice and vinegar. Whisk until the consistency is homogeneous.
- Pour the dressing on the vegetables and mix it around.
- Refrigerate for about 1 hour before serving. In my opinion, it gets even better as it spend more time in the fridge as the vegetables will absorb the dressing.
This slaw was a revelation to me. I ate it for lunch, as a side for dinner, even as an afternoon snack! You could use other vegetables as well to mix things up but the important thing to remember is to use vegetables that will not get mushy as they soak in the dressing. Soft slaw is not very appealing. It’s all about the crunch! 🙂