During the summer, I love making coleslaw because it’s refreshing, healthy, and delicious! I took one of my grandma's recipes for coleslaw and tweaked it to make it healthier.
1/2 small head savoy cabbage
1/2 small head purple cabbage
3 stalks rainbow chard *optional, only use the stalks, diced
1/2 medium onion
1 cup baby carrots (half of a 16 ounce bag)
1 cup shelled edamame, thawed
1/4 cup extra virgin olive oil
1/4 cup white vinegar
3 tablespoons sugar
1 1/2 teaspoon dry mustard
1 orange: use juice of half the orange and zest half of the orange rind
1 1/2 inch piece of ginger, grated with zester
This is a great recipe because you can personalize it to fit your taste. We happened to have some rainbow chard in the refrigerator the day I made the slaw and decided to add some. If like your slaw to have a lot of vinaigrette, use 1/3 cup olive oil and 1/3 cup vinegar instead of 1/4 cup each.
In a food processor, grate cabbage, onion, and carrots. Place grated vegetables into a large mixing bowl and add diced chard and edamame. Using a microplane, zest half of the orange rind and add to the bowl. Zest ginger into bowl too.
Whisk together (or use a shaker cup with a tight fitting lid) olive oil, vinegar, sugar mustard, juice of half an orange. Whisk or shake until vinaigrette forms and pour onto slaw. Mix thoroughly, place lid or plastic wrap on bowl and set in refrigerator for at least one hour. The longer the slaw sits, the better it tastes. Stir slaw, taste and adjust flavors to your liking: more mustard, more orange juice, etc.
The slaw is a great to have during a cookout. My dad recently grilled skirt steak.
Spicy Asian Slaw is not only delicious; it’s also really colorful! I love the orange and ginger in the vinaigrette, and the edamame is a fun twist.
Thanks for watching and have a great summer!