Coleslaw can be kind of gross.
When you buy it packaged it’s sometimes way too watery, all of those vegetables soaked for way too long in some kind of unrecognizable creamy concoction.
Make it yourself and everything changes. It’s bright, crisp, and colorful.
This recipe calls for just five whole food ingredients, and then the dressing is a simple oil-vinegar-citrus combo that keeps it light and zesty.
Slaw, solved.
INGREDIENTS
- 2 cups snow peas
- 6 cups Napa cabbage, shredded
- 2 carrots, shredded
- 1 green bell pepper, thinly sliced
- 3 green onions, chopped
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoons rice wine vinegar
- 3 tablespoons olive oil
DIRECTIONS
- Blanch snow peas for 15 seconds and then transfer to ice bath.
- Drain.
- In large bowl, mix all ingredients together, toss, add salt and pepper to taste.
- Serve chilled.
WHY WE LOVE THIS RECIPE
Fresh spring carrots, green onions, and snow peas are paired with nutrient-powerhouse Napa cabbage: The cousin to kale delivers antioxidants, fiber, and important vitamins like C and K. Serve the crunchy, zesty slaw alongside burgers, fish, or almost any other protein.
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