There are so many delicious ways to cook cabbage, but when you get right down to it the easiest way to serve cabbage is raw. And on top of being the easiest way, it’s the best way, since cabbage retains more of its nutrient goodness when served uncooked. Bonus!
Here is a terrific, basic slaw recipe that takes out the mayo (and the fat) and adds extra fresh flavor perfect for your summer gatherings.
Crunchy Cole Slaw
- 1 small cabbage – red or green – or a combination of both
- 1 carrot, grated or a 1/2 cup shredded
- zest of 1/2 lemon
- 1/4 cup lemon juice (from same lemon)
- 1/4 cup olive or vegetable oil
- 1 tablespoon honey (or sugar)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Remove any tough or brown outer leaves from the cabbage.
- Slice the cabbage in half and then in half again so you have four sections.
- The thick piece holding the cabbage together is the core. Cut that out to remove it. (It can be thrown away)
- Slice the cabbage as thin as possible. It will end up in long thin strands.
- Add this to a bowl with the shredded carrot.
- Mix the lemon zest, lemon juice, oil, honey (or sugar), salt and black pepper together.
- Pour dressing over cabbage and carrot and toss to combine.
- Add more salt and pepper to taste.
- Serve this right away for a more crunchy salad, or store it in the fridge overnight for a slaw that’s more pickled (but still has some crunch).
Serves 6-8 servings
Helpful Hint: For extra flavor add some cilantro or sliced scallion to the cole slaw. For a full meal just add some cooked, shredded or diced chicken to the mix.