Our Colorful Veggie Slaw (otherwise known as “kitchen sink slaw”) was inspired by a couple of chefs that I worked with. Whenever they had vegetables in the cooler that were quickly approaching the end of their shelf life, they smartly diced and shredded as many of them as they could, added a simple vinaigrette, and voilà! A great tasting, crunchy salad.For our veggie slaw, we started with some “staple” vegetables: cabbage, broccoli and carrots. We added vibrant red cabbage for color, a diced jalapeño, and a heap of shredded brussel sprouts. Jackie is great at keeping “healthy” top of mind when we cook. She loves this recipe because it provides a nutritious serving of vegetables and it tastes fantastic. That's a win-win. This slaw is great as an entrée salad topped with shrimp or chicken, or as a side dish to your favorite sandwich. We particularly like it topped on our blackened fish sandwich, as the sweet acidity of the slaw perfectly balances the heat of the Cajun spices.Anyway you eat it, feel free to indulge because this colorful slaw is good and good for you. It also tastes better the longer you let it marinate. I’m particularly proud of Jackie’s photos for this post. She continues to work hard on her photography, and I think it is really paying off. I love the way she captured the details of the colorful vegetables in this dish. Looking at these photographs makes me anxious to start tilling the soil to prepare for our summer garden. Organic, homegrown vegetables will make this recipe taste even better. I think this will quickly become a staple at our house.
A fresh and healthy alternative to traditional coleslaw or a standard garden salad.
- ¼ head red cabbage
- ¼ head green cabbage
- 2 carrots
- 1 jalapeño pepper
- 8 Brussel sprouts
- 1 bunch broccoli
- 2 green onions
- ¼ C olive oil
- ½ C cider vinegar
- 1 TBSP sugar
- 1 tsp chopped oregano
- Start by shredding the red cabbage and placing it ina mixing bowl covered with cold water. This will "bleed" the red from the cabbage so it doesn't turn every vegetable red.
- Bring a pot of water to a boil. While water is boiling, place a large bowl filled with ice and water in the sink.
- Once water comes to a boil, place broccoli in water for 30 seconds. Remove and place in bowl of ice water to stop it from cooking (this will brighter the broccoli and make the salad that more colorful)
- Peel and cut carrots into matchstick size pieces.
- Shred green cabbage
- Cut broccoli into small florets
- Seed and cut jalapeño into small Julienne pieces
- Slice Brussel sprouts into ⅛ inch slices.
- Using all the green onions, cut into ¼ inch pieces (cut on a bias).
- Combine all veggies in bowl and toss.
- In small bowl, combine oil, vinegar, sugar, salt, pepper and oregano.
- Pour over veggies and allow to "marinade" in refrigerator for an hour up to overnight.
- Serve and enjoy