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General Tips for Making Slaw:

  1. Use a food processor with the grating attachment to speed up the shredding process.
  2. You can also shred the veggies by hand with a cheese grater.
  3. You’ll need large mixing bowls and a good, sturdy kitchen spoon to mix the slaws.
  4. Make slaws ahead of time and let their flavors meld in the refrigerator for up to 3 days before serving.

Carrot Slaw

Wow friends and family with this easy recipe that’s full of flavor and packed with B vitamins!

What You’ll Need:
  • 1/2 pound of fresh carrots grated
  • 1/2 purple cabbage, finely sliced
  • 1 handful parsley, finely chopped or flat leaf (about 1/4-1/3 cup)
  • 1/4 cup lemon juice
  • 2 tablespoons orange juice
  • 1/2 cup olive oil
  • 1/2 teaspoon ground cumin
  • 2-3 pinches red pepper flakes
  • Salt and freshly ground pepper, to taste
How to Make:
  1. Add all ingredients into a large mixing bowl and stir.
  2. Refrigerate for up to 3 days in a closed container.
Expert Tips:
  1. Use multi-colored carrots for a rainbow of color.
  2. Replace the orange juice with any other citrus juice (lime, lemon) or rice vinegar.
  3. Substitute cilantro for the parsley to change up the flavor profile.

Broccoli Slaw

Enjoy the goodness of broccoli and kale in this picnic-worthy slaw.

What You’ll Need:
  • 1 cup broccoli, grated
  • 1/2 cup kale, chopped
  • 1/4 cup roasted pumpkin seeds (or pepitas)
  • 1/4 cup dried cranberries
  • 1/2 cup creamy dressing (ranch, blue cheese, or mayonnaise-based)
  • Salt and freshly ground pepper, to taste
How to Make:
  1. Combine all ingredients in a large bowl.
  2. Stir until well-mixed.
  3. Refrigerate in a closed container for up to 3 days.
Expert Tips:
  1. Use red kale to add a dash of color.
  2. Substitute dried sour cherries for the dried cranberries.
  3. Add freshly crumbled blue cheese or grated Parmesan for extra flavor.
  4. Seeded Cabbage Slaw
  5. A select mix of seeds add flavor and texture to this colorful cabbage slaw.

Seeded Cabbage Slaw

What You’ll Need:
  • 2 cups cabbage, purple
  • 1 cups carrots
  • 1 clove garlic, finely minced
  • 2 cups green cabbage
  • 1/4 cup fresh parsley
  • 2 tablespoons lemon juice
  • 2 tablespoons orange juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cayenne pepper
  • 1/4 cup olive oil
  • 1 tablespoon Maple syrup
  • Freshly ground pepper, to taste
  • 3/4 cup mixed seeds (pepitas, sunflower seeds, sesame seeds)
How to Make:
  1. Place all ingredients — except the seeds — into a large bowl.
  2. Stir to combine.
  3. Cook the seeds in a skillet on medium-low heat, turning them often until they’re fragrant and begin to brown. (They may begin to pop and sizzle, that’s OK.)
  4. As soon as the seeds are done, quickly add them to the slaw and stir well.
Expert Tips:
  1. Add chopped scallions or orange segments for extra flavor.
  2. Substitute celery seed for the cumin.
  3. Use toasted sesame oil instead of the olive oil.

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