You know I never was a great coleslaw fan, that is until I tried this Rainbow Winter Slaw. It’s like plant powered greatness on steroids. It’s particularly lovely when you might have overdone it just a tiny bit and find yourself in need of something light and super healthy to perk up your whole system. I also find that quite a lot of vegan food tends to be on the mushy side (you know all those soups and stews, delicious but mushy) so it’s really nice to have a good crunch once in a while. Raw vegetables will absolutely provide crunch.
I went a little overboard with the variety of veggies but as I named this “rainbow slaw” a riot of color was the effect I was going for. If you make this you shouldn’t feel constrained by what I used, if you want to add some heat use a jalapeno, if you want a sweet vibe add an apple, don’t like fennel? then take it out. I realized when I was munching away that adding some edamame would have been nice – next time. It’s a very relaxed recipe. However I really did love the dressing just as it is. I used apple cider vinegar because of it’s cleansing reputation, then added mustard and maple syrup for creaminess and sweetness, it’s absolutely my favorite dressing.
Raw vegetables I’m told are SOOOO good for you but I’m not one to chew on a carrot without any trimmings. It’s important to make the food we eat not only delicious, but interesting and beautiful at the same time, I mean why not? it’s not hard and it’s so fun to do.
Rainbow Winter Slaw
1 bunch lacinato kale, stems removed and very very finely chopped
3 medium carrots, peeled and grated
1/3 medium head of red cabbage, shredded
1/2 fennel, shredded
1 red pepper, cut into thin strips
2 scallions, sliced on a bias
1/4 cup pumpkin seeds, toasted
1/4 cup fresh parsley, chopped
1/4 cup dried cherries (cranberries or golden raisins if you prefer)
Apple Cider Dressing
1 1/2 teaspoons Dijon mustard
1 tablespoon apple cider vinegar
2 teaspoons maple syrup
Pinch of salt
Pinch of freshly ground black pepper
1/4 cup extra virgin olive oil (approximate, more or less with taste)
- Remove the stems from the kale, wash and dry the leaves thoroughly. Roll the leaves up like a cigar and very finely slice them. Place in a large bowl.
- Add the grated carrots, shredded cabbage, fennel, red pepper, scallions, pumpkin seeds, parsley and cherries. Toss well.
- To make the dressing whisk together the Dijon mustard, apple cider vinegar, maple syrup, salt and pepper. Whisk in the olive oil then taste to see if you need more salt or pepper. The dressing should be slightly sweet but a little tart at the same time.
- Spoon the dressing a couple of tablespoons at a time onto the slaw and toss, you may not need it all. Taste and if desired add a little more salt and pepper to the slaw. It should be fully flavorful!