Easter gatherings call for vibrant slaws that maintain their crunch at room temperature. Tangy Citrus Slaw and Sweet and Sour Cabbage Slaw offer invigorating flavors, while Crunchy Apple and Carrot Slaw brings sweet notes. Zesty Mexican Slaw and Creamy Avocado and Lime Slaw provide a delightful balance of spice and creaminess. Cucumber and Radish Slaw, along with Thai Peanut Slaw, add unique textures. For an earthy touch, Roasted Beet and Citrus Slaw is perfect. More tasty options await.
Tangy Citrus Slaw
Tangy Citrus Slaw is a vibrant and revitalizing side dish that's perfect for Easter gatherings or spring picnics. Bursting with the bright flavors of citrus fruits, this slaw not only pairs beautifully with grilled meats and sandwiches but also adds a colorful touch to your table. The preparation time is quick, taking only about 15 minutes, making it an easy addition to your holiday menu.
Ingredients:
- 4 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 cup carrots, grated
- 1 orange, zested and juiced
- 1 grapefruit, zested and juiced
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey or agave syrup
- 3 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (like cilantro or mint) for garnish
Cooking Steps:
- In a large mixing bowl, combine the shredded green cabbage, red cabbage, and grated carrots.
- In a separate bowl, whisk together the orange juice, grapefruit juice, apple cider vinegar, honey (or agave syrup), olive oil, and citrus zests until well combined.
- Pour the dressing over the cabbage and carrot mixture. Toss everything together until the vegetables are evenly coated with the dressing.
- Season with salt and pepper to taste, adjusting acidity and sweetness as desired.
- Let the slaw sit for about 10 minutes at room temperature for the flavors to meld, or refrigerate if you wish to serve it chilled.
- Garnish with fresh herbs before serving.
Variations and Tips:
- For extra crunch, consider adding sliced bell peppers, radishes, or snap peas to the slaw.
- To give it a spicy kick, toss in a finely chopped jalapeño or a sprinkle of red pepper flakes.
- Substitute honey with maple syrup for a vegan option, or use a flavored vinegar like a citrus-infused one for an extra layer of flavor.
- This slaw can be made a day in advance; just add the herbs right before serving to keep them fresh.
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Sweet and Sour Cabbage Slaw
Sweet and Sour Cabbage Slaw is a vibrant and crunchy dish that combines the freshness of green cabbage with a sweet and tangy dressing.
This slaw is ideal for potlucks, barbecues, or as a revitalizing side dish for your Easter feast. With a preparation time of just 20 minutes, it's a quick and easy recipe perfect for those looking to add something special to their table without spending hours in the kitchen.
Ingredients:
- 1 small head of green cabbage, finely shredded
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 1/2 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh parsley for garnish (optional)
Cooking Steps:
- In a large mixing bowl, combine the shredded cabbage, julienned carrot, and sliced red bell pepper.
- In a separate small bowl, whisk together the apple cider vinegar, granulated sugar, vegetable oil, salt, black pepper, and crushed red pepper flakes (if using) until the sugar is fully dissolved.
- Pour the dressing over the cabbage mixture and toss well to guarantee all the vegetables are evenly coated with the dressing.
- Let the slaw sit for at least 10 minutes at room temperature to allow the flavors to meld. Toss again before serving.
- Garnish with fresh parsley, if desired, and serve chilled or at room temperature.
Variations and Tips:
- For a crunchier texture, you can add thinly sliced radishes or green onions.
- Substitute the green cabbage with red cabbage for a more colorful slaw.
- You can add fruits such as diced apples or mandarin oranges to enhance the sweetness and add a fruity twist.
- This slaw can be made a day in advance. Just store it in the refrigerator in an airtight container for up to 24 hours to let the flavors develop.
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Crunchy Apple and Carrot Slaw
Crunchy Apple and Carrot Slaw is a rejuvenating and zesty side dish perfect for springtime gatherings, especially during Easter celebrations. This vibrant slaw combines the crisp sweetness of apples with the earthy notes of carrots, making it an ideal accompaniment for a variety of dishes, including roasted meats or grilled vegetables.
With a preparation time of just 15 minutes, this slaw is not only quick to make but also provides a healthy crunch that will delight both kids and adults alike.
Ingredients:
- 2 medium apples (preferably a mix of sweet and tart)
- 2 large carrots
- 1/4 cup red cabbage, thinly sliced
- 1/4 cup green onions, sliced
- 1/2 cup plain Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- Salt and pepper to taste
- Optional: 1/4 cup dried cranberries or raisins
- Optional: 1/4 cup chopped walnuts or pecans
Instructions:
- Begin by washing and peeling the carrots. Use a grater or a food processor to shred the carrots into fine pieces. Place them in a large mixing bowl.
- Wash the apples, remove the cores, and slice them thinly. For added flavor and presentation, you can leave the skin on. Add the apples to the bowl with the carrots.
- Add the thinly sliced red cabbage and green onions to the mixing bowl.
- In a separate small bowl, mix together the Greek yogurt, apple cider vinegar, and honey (or maple syrup) until well combined. Season with salt and pepper to taste.
- Pour the dressing over the apple-carrot mixture in the large bowl and toss well to combine all ingredients evenly.
- If desired, fold in dried cranberries and nuts for an added texture and sweetness.
- Let the slaw sit for about 10 minutes to allow the flavors to meld before serving.
Variations and Tips:
- For a tangy twist, add a squeeze of fresh lemon juice into the dressing.
- Substitute the Greek yogurt with vegan yogurt or a vinaigrette for a dairy-free option.
- Experiment with different apple varieties to find your preferred sweetness and tartness.
- This slaw can be made a few hours ahead of time and stored in the refrigerator, allowing the flavors to deepen.
- Serve it atop sandwiches or wraps for an extra crunch!
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Zesty Mexican Slaw
Zesty Mexican Slaw is a vibrant and invigorating dish that combines a variety of crunchy vegetables with a zesty lime and cumin dressing that packs a punch. This slaw is perfect for summer barbecues, family gatherings, or as a side dish for taco night.
It's also an excellent option for those looking for a healthy, plant-based addition to their meals. Preparation time for this dish is quick, taking about 15 minutes from start to finish.
Ingredients:
- 4 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 cup carrots, grated
- 1 red bell pepper, sliced thinly
- 1 jalapeño pepper, finely chopped (seeds removed for less heat)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup green onions, chopped
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
Cooking Steps:
- In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrots, sliced red bell pepper, chopped jalapeño, chopped cilantro, corn kernels, and green onions. Toss well to combine all the vegetables.
- In a separate small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and pepper until well blended.
- Pour the dressing over the vegetable mixture and toss everything together until the slaw is evenly coated with the dressing.
- Taste and adjust the seasoning with more salt, pepper, or lime juice according to your preference.
- For best flavor, let the slaw sit for at least 10-15 minutes before serving to allow the flavors to meld.
Variations and Tips:
- For added protein, consider mixing in black beans or shredded grilled chicken.
- You can swap out the jalapeño for a milder pepper or omit it altogether if you prefer a non-spicy version.
- Feel free to add other vegetables like diced tomatoes, radishes, or avocado for different textures and flavors.
- This slaw pairs beautifully with fish tacos, grilled meats, or even as a topping for sandwiches.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days; the slaw may soften over time, so it's best eaten fresh.
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Creamy Avocado and Lime Slaw
This Creamy Avocado and Lime Slaw is a delightful twist on traditional coleslaw, making it an excellent side dish for spring gatherings, barbecues, and Easter celebrations.
With its vibrant flavors and creamy texture, it's perfect for those looking to add a revitalizing yet indulgent side to their meal. The preparation time is about 15 minutes, and it can serve as a fantastic accompaniment to grilled meats, tacos, or even as a light lunch on its own.
Ingredients:
- 1 medium head of green cabbage, finely shredded
- 1 ripe avocado, mashed
- 1/4 cup plain Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon honey or agave syrup
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
- Optional: 1/2 cup shredded carrots
- Optional: 1/4 cup red onion, thinly sliced
Cooking Steps:
- In a large mixing bowl, combine the shredded cabbage, and if using, the shredded carrots and red onion.
- In a separate small bowl, mix together the mashed avocado, Greek yogurt, lime juice, honey/agave syrup, and chopped cilantro until smooth and creamy.
- Pour the avocado dressing over the cabbage mixture. Toss well to guarantee all the vegetables are coated evenly.
- Season with salt and pepper to taste, adjusting the seasoning as needed.
- Serve immediately or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld.
Variations and Tips:
- For added crunch, include sliced radishes or chopped nuts (like almonds or walnuts) to the slaw.
- If you prefer a spicier version, add diced jalapeños or a sprinkle of cayenne pepper.
- This slaw can also be made ahead of time; just add the avocado dressing right before serving to keep the cabbage crisp.
- For a dairy-free option, substitute the Greek yogurt with a non-dairy yogurt alternative.
Enjoy this creamy, zesty slaw as a unique addition to your Easter feast or any spring occasion!
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Herb-Infused Green Slaw
Herb-Infused Green Slaw is a vibrant and invigorating side dish that brings a burst of flavor to any Easter table. This dish is perfect for vegetarians and those looking for a lighter, healthier accompaniment to rich main courses.
It takes about 20 minutes to prepare, making it an excellent addition to your holiday meal without consuming too much of your precious time in the kitchen.
Ingredients:
- 4 cups green cabbage, thinly shredded
- 1 cup radishes, thinly sliced
- 1 cup kale, chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 1/2 cup green onions, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- Salt and pepper to taste
Cooking Steps:
- In a large mixing bowl, combine the shredded green cabbage, sliced radishes, chopped kale, parsley, dill, mint, and green onions.
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, salt, and pepper to create the dressing.
- Pour the dressing over the slaw mixture and toss well to guarantee everything is evenly coated.
- Let the slaw sit for about 10 minutes before serving; this allows the flavors to meld and the vegetables to soften slightly.
Variations and Tips:
- For a crunchier texture, consider adding nuts or seeds such as sunflower seeds or chopped almonds.
- You can substitute the herbs according to seasonal availability or personal preferences, such as using basil or cilantro instead of mint.
- If you prefer a creamier dressing, mix in a few tablespoons of Greek yogurt or mayonnaise to the dressing ingredients.
- This slaw can be made a day in advance to allow the flavors to deepen; just make sure to store it in an airtight container in the refrigerator.
- To add a bit of sweetness, toss in some shredded carrots or diced apples.
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Mediterranean Chickpea Slaw
Mediterranean Chickpea Slaw is a revitalizing and vibrant dish that combines the protein-packed goodness of chickpeas with a variety of crisp vegetables and a zesty dressing.
This slaw is perfect for those seeking a light yet fulfilling side dish, ideal for spring gatherings or a healthy lunch option. Preparation only takes about 20 minutes, making it an easy addition to your Easter meal or any springtime celebration.
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups purple cabbage, thinly shredded
- 1 cup carrots, grated
- 1 cup bell peppers (any color), diced
- ½ cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- ¼ cup Kalamata olives, pitted and sliced
- ¼ cup fresh parsley, chopped
- ¼ cup feta cheese, crumbled (optional)
- Juice of 1 lemon
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- In a large mixing bowl, combine the shredded cabbage, grated carrots, diced bell peppers, chopped red onion, halved cherry tomatoes, sliced olives, and fresh parsley.
- In a separate small bowl, whisk together the lemon juice, olive oil, dried oregano, salt, and pepper until well combined.
- Pour the dressing over the vegetable mixture and toss gently to combine all ingredients evenly.
- Add the rinsed chickpeas and gently fold them into the slaw to avoid mashing them.
- If desired, sprinkle crumbled feta cheese on top before serving.
- For best results, let the slaw sit for at least 10 minutes to allow the flavors to meld together before serving.
Variations and Tips:
- For a spicy kick, add a pinch of crushed red pepper flakes to the dressing.
- Substitute quinoa or bulgur for chickpeas if looking for different textures or flavors.
- Feel free to change the vegetables according to what you have on hand or your personal preferences; cucumbers or radishes make great additions.
- This slaw can be made in advance; simply store it in the refrigerator in an airtight container for up to 2 days. Just give it a good stir before serving.
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Spicy Korean Slaw
Spicy Korean Slaw is a vibrant, flavorful dish that brings a delightful crunch and a hint of heat to any table, making it an excellent addition to your Easter gathering or any springtime feast.
This invigorating salad features a colorful medley of vegetables tossed in a zesty Korean-inspired dressing. It can be served as a side dish for grilled meats or enjoyed on its own as a light lunch. With a preparation time of just 20 minutes, it's perfect for those looking for a quick yet impressive dish.
Ingredients:
- 4 cups green cabbage, shredded
- 1 cup carrots, grated
- 1 cup red bell pepper, thinly sliced
- 1 cup green onions, chopped
- 1 cup fresh cilantro, chopped
- 1/2 cup rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon garlic, minced
- 1 teaspoon fresh ginger, grated
- Sesame seeds, for garnish
Cooking Steps:
- In a large mixing bowl, combine the shredded cabbage, grated carrots, sliced red bell pepper, chopped green onions, and cilantro.
- In a separate bowl, whisk together the rice vinegar, sesame oil, gochujang, honey, soy sauce, minced garlic, and grated ginger until smooth and well blended.
- Pour the dressing over the cabbage mixture and toss thoroughly to make sure all the vegetables are evenly coated.
- Allow the slaw to sit for at least 10 minutes before serving to let the flavors meld together.
- Garnish with sesame seeds just before serving.
Variations:
- For a protein boost, add cooked shredded chicken, tofu, or edamame.
- Substitute napa cabbage for a softer texture.
- For a sweeter slaw, increase the amount of honey or add diced pineapple.
Tips:
- Prepare the slaw a few hours ahead of time for enhanced flavors; it can be stored in the refrigerator for up to two days.
- Adjust the level of spiciness by increasing or decreasing the amount of gochujang based on your taste preference.
- Serve with crushed peanuts for an extra crunch and nuttiness!
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Refreshing Pineapple Slaw
Revitalizing Pineapple Slaw is a vibrant and tangy side dish that combines crisp veggies and sweet pineapple. This slaw is perfect for springtime gatherings, picnics, or as a zesty complement to grilled meats during Easter celebrations.
It's not only easy to prepare but also takes just around 15 minutes to whip up, making it an ideal option for those looking to add a fresh and tropical twist to their meal.
Ingredients:
- 2 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup carrots, grated
- 1 cup fresh pineapple, diced
- ½ red bell pepper, thinly sliced
- ¼ cup green onions, chopped
- ½ cup cilantro, chopped (optional)
- ¼ cup apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- Salt and pepper to taste
Cooking Steps:
- In a large mixing bowl, combine the green cabbage, red cabbage, grated carrots, diced pineapple, red bell pepper, green onions, and cilantro if using. Toss the ingredients together until well combined.
- In a separate small bowl, whisk together the apple cider vinegar, honey, olive oil, salt, and pepper until the dressing is emulsified and smooth.
- Pour the dressing over the slaw mixture and toss thoroughly to make certain all the ingredients are coated with the dressing.
- Taste and adjust seasoning, adding more salt, pepper, or honey if desired.
- Let the slaw rest for at least 10 minutes before serving to allow the flavors to meld together.
Variations and Tips:
- For a spicier kick, try adding a small diced jalapeño or a pinch of red pepper flakes to the slaw.
- If you prefer a creamier slaw, substitute half of the apple cider vinegar with mayonnaise or Greek yogurt.
- This slaw can be made ahead of time and stored in the fridge for up to 24 hours; however, it's best served fresh to maintain the crunchiness of the vegetables.
- Try adding other fruits like mango or papaya for a different flavor profile.
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Classic Coleslaw With a Twist
Classic coleslaw is a revitalizing and crunchy dish that is perfect for any Easter gathering, potluck, or backyard barbecue.
This version offers a delightful twist on the traditional recipe, adding a hint of sweetness and a touch of tanginess that will impress your guests. With a preparation time of just 15 minutes, it's a quick and easy side dish that pairs beautifully with grilled meats and sandwiches.
Ingredients:
- 4 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 cup carrots, grated
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Optional: 1/4 cup raisins or dried cranberries
- Optional: 1/4 cup chopped nuts (walnuts or pecans)
Cooking Steps:
- In a large bowl, combine the green cabbage, red cabbage, and grated carrots. Toss them together to mix.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
- Pour the dressing over the cabbage mixture and toss until all the vegetables are evenly coated.
- If desired, stir in the raisins or dried cranberries and chopped nuts for added texture and flavor.
- Cover the coleslaw and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Variations and Tips:
- For a healthier version, substitute Greek yogurt for half of the mayonnaise.
- Add a splash of lemon juice for extra brightness.
- If you prefer a spicier kick, mix in some finely chopped jalapeños or a dash of cayenne pepper.
- Experiment with adding diced apples or pineapple chunks for a fruity twist.
- This coleslaw can be made a day in advance to save time on the day of your gathering.
Tangy Mustard Slaw
Tangy mustard slaw is a vibrant and invigorating side dish that's perfect for spring gatherings, like Easter celebrations, barbecues, or picnics. This crunchy slaw is ideal for those who enjoy a zesty punch in their salads, combining cabbage, carrots, and a delicious mustard dressing to create a flavorful contrast.
Preparation time is about 15 minutes, making it a quick and easy addition to your festive menu.
Ingredients:
- 4 cups green cabbage, finely shredded
- 1 cup carrots, grated
- 1/2 cup red cabbage, finely shredded
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
- Optional: 1/4 cup chopped green onions or herbs (parsley or dill)
Cooking Steps:
- In a large mixing bowl, combine the shredded green cabbage, grated carrots, and shredded red cabbage. Toss to mix.
- In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and honey until smooth and well combined.
- Season the dressing with salt and pepper to taste. Adjust the mustard or honey if you prefer it tangier or sweeter, respectively.
- Pour the dressing over the cabbage mixture and toss until all the vegetables are thoroughly coated.
- If using green onions or herbs, fold them into the slaw at this point for added zest and flavor.
- Cover the slaw and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and enhances the slaw's crunch.
Variations and Tips:
- For a spicier slaw, add a pinch of cayenne pepper or some chopped jalapeños to the dressing.
- Try swapping out the green cabbage for Napa cabbage or adding other crunchy veggies like bell peppers or radishes for a different twist.
- If you want a lighter version, you can reduce the amount of mayonnaise and increase the mustard or substitute with Greek yogurt.
- Serve this tangy mustard slaw on top of grilled meats or as a filling in sandwiches for a delightful crunch.
Cucumber and Radish Slaw
Cucumber and Radish Slaw is a revitalizing and crunchy dish that embodies the bright flavors of spring, making it the perfect accompaniment to your Easter table. This slaw combines the crispness of fresh cucumbers with the zesty bite of radishes, creating a harmonious balance of flavors and textures.
It's ideal for those looking for a light and healthy side dish that pairs wonderfully with grilled meats or can be enjoyed on its own as a vibrant salad. The preparation time for this delightful slaw is just about 15 minutes, making it an easy addition to any Easter feast.
Ingredients:
- 2 cups cucumbers, thinly sliced
- 1 cup radishes, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons rice vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey or agave syrup
- Salt and pepper to taste
Cooking Steps:
- In a large bowl, combine the thinly sliced cucumbers, radishes, red onion, and chopped cilantro.
- In a separate small bowl, whisk together the rice vinegar, olive oil, honey (or agave syrup), salt, and pepper until well emulsified.
- Pour the dressing over the vegetable mixture and toss gently to combine, ensuring all the vegetables are evenly coated.
- Taste and adjust the seasoning if necessary, adding more salt or pepper as desired.
- Allow the slaw to sit for about 10 minutes to let the flavors meld before serving.
Variations & Tips:
- For added crunch, consider incorporating shredded carrots or bell peppers into the slaw.
- If you'd like a creamier slaw, mix in a tablespoon of Greek yogurt or sour cream to the dressing.
- This slaw can be made a few hours ahead of time; just keep it refrigerated and give it a good toss before serving.
- To add a kick, try mixing in some thinly sliced jalapeños or crushed red pepper flakes.
Thai Peanut Slaw
Thai Peanut Slaw is a vibrant and invigorating dish that combines crunchy vegetables with a savory peanut dressing, making it an ideal side dish for barbecues, picnics, or any festive occasion, including Easter celebrations.
This slaw is perfect for those who enjoy a fusion of flavors and is suitable for both vegetarians and those looking for a healthier option. The preparation time for this delicious dish is approximately 15-20 minutes.
Ingredients:
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1 bell pepper (red or yellow), thinly sliced
- 1 cup thinly sliced sugar snap peas
- 4 green onions, chopped
- 1/2 cup chopped fresh cilantro
- 1/2 cup roasted peanuts, roughly chopped
For the Thai Peanut Dressing:
- 1/4 cup peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1-2 teaspoons sriracha (optional, for heat)
- Water (to thin if needed)
Instructions:
- In a large bowl, combine the shredded cabbage, carrots, bell pepper, sugar snap peas, green onions, and cilantro.
- In another bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, and sriracha until smooth.
- If the dressing is too thick, add a little water to reach the desired consistency.
- Pour the dressing over the slaw mixture and toss until everything is well coated.
- Add in the chopped roasted peanuts and give it one final toss.
- Chill in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Variations & Tips:
- Feel free to add other veggies like radishes, purple cabbage, or shredded broccoli for additional color and nutrients.
- For added protein, consider topping the slaw with grilled chicken, shrimp, or tofu.
- If you prefer a crunchy element, add crispy rice noodles as a garnish just before serving.
- This slaw can be made a few hours ahead of time, but keep the peanuts separate until ready to serve for extra crunch.
Crunchy Broccoli Slaw
Crunchy Broccoli Slaw is a vibrant and invigorating dish that combines the crisp texture of fresh broccoli with flavorful ingredients, making it a perfect side dish for Easter gatherings or any springtime celebration.
Ideal for those looking for a healthier option or wanting to add more vegetables to their meals, this easy-to-make slaw requires a quick prep time of about 15 minutes. It serves approximately 4 to 6 people, making it a great addition to any picnic or potluck.
Ingredients
- 4 cups fresh broccoli florets, finely chopped
- 1 cup shredded carrots
- 1 cup red cabbage, shredded
- ½ cup sliced almonds (optional)
- ½ cup dried cranberries
- ¼ cup green onions, sliced
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or agave syrup
- Salt and pepper to taste
Cooking Steps
- In a large mixing bowl, combine the finely chopped broccoli, shredded carrots, shredded red cabbage, sliced almonds, dried cranberries, and sliced green onions.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth and well combined.
- Pour the dressing over the broccoli mixture and toss gently until all the ingredients are evenly coated.
- Taste and adjust seasoning with additional salt, pepper, or honey if desired.
- Cover the slaw and refrigerate for at least 30 minutes to allow the flavors to meld. This also helps enhance the crunchiness of the slaw.
- Before serving, give the slaw a good stir and sprinkle with extra sliced almonds or cranberries for garnish if desired.
Variations and Tips
- For a lighter version, you can substitute Greek yogurt for mayonnaise.
- Add some protein by mixing in shredded cooked chicken or chickpeas for a heartier dish.
- Experiment with different nuts like walnuts or pecans for added flavor and crunch.
- For a spicy kick, consider adding a teaspoon of Dijon mustard to the dressing or some crushed red pepper flakes.
- You can make this slaw a day in advance – just wait to add the almonds and cranberries until just before serving for peak crunch.
Roasted Beet and Citrus Slaw
Roasted Beet and Citrus Slaw is a vibrant, invigorating dish that combines earthy roasted beets with the bright, zesty flavors of citrus fruits. This slaw is perfect for spring gatherings, Easter brunches, or as a delightful side dish to complement grilled meats. It takes approximately 30 minutes to prepare and offers a stunning presentation and an exquisite balance of flavors.
Ingredients:
- 2 medium-sized beets
- 1 large orange
- 1 large grapefruit
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/4 cup chopped fresh parsley
- 1/4 cup sliced almonds (optional)
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- Wash and trim the beets, wrapping them individually in aluminum foil. Place them on a baking sheet and roast for about 25-30 minutes, or until they are fork-tender. Let them cool slightly, then peel and slice thinly.
- While the beets are roasting, prepare the citrus. Using a sharp knife, peel the orange and grapefruit, removing all the white pith. Segment the fruit by cutting between the membranes to release each segment. Set aside.
- In a medium bowl, combine the shredded red cabbage, shredded carrots, and chopped parsley. Add the roasted beet slices and citrus segments.
- In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper. Drizzle this dressing over the slaw mixture and toss gently to combine.
- If desired, sprinkle sliced almonds on top for added crunch. Allow the slaw to sit for at least 10 minutes before serving to let the flavors meld together.
Variations & Tips:
- For an additional layer of flavor, consider adding crumbled feta cheese or goat cheese.
- Substitute lemon or lime juice for the apple cider vinegar for a different acidity punch.
- Add a bit of sliced jalapeño or red pepper flakes for a spicy kick.
- This slaw can be prepared a few hours in advance; just keep it covered in the refrigerator and add the nuts right before serving for optimum crunch.
