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.

Colorful Veggie Slaw

Author: Superman Cooks
Prep Time: 20 mins
Total Time: 20 mins
Yield: 2 quarts 1x
Category: Salad
Cuisine: All american

Description

A fresh and healthy alternative to traditional coleslaw or a standard garden salad.

Scale

Ingredients

1/4 head red cabbage
1/4 head green cabbage
2 carrots
1 jalapeño pepper
8 Brussel sprouts
1 bunch broccoli
2 green onions
1/4 C olive oil
1/2 C cider vinegar
1 TBSP sugar
1 tsp chopped oregano
Salt
Pepper

Instructions

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 1/8 inch slices.
Using all the green onions, cut into 1/4 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

[…] Sautéed Summer Peas with Pickled Radish is a fresh, light and colorful side dish with a complex, peppery finish. Summer is in full bloom here, and our garden is just beginning to blossom with its annual crop of generous offerings. As we patiently wait for our own peas to flourish, we headed to the market and picked up a nice batch of fresh green peas and sugar snap peas to create a summer side dish ideal for grilling season. I couldn’t escape the lure of the brightly colored French breakfast radishes at the farm stand; I thought they would be delicious accent for my mixed pea medley. And although Christmas is six months away, I couldn’t help but feel that we were creating a little “Christmas in July” with these delightful complementary colors. The bright green peas and crisp red radishes look great together. Radishes are one of those vegetables that don’t normally get much attention. They are always an afterthought: sliced on salad, topping a sandwich. Jackie steers clear of radishes, labeling them as a vegetable with a “burning” taste. However, I find that pickling them eases the harsh flavor that most people are bothered by. French breakfast radishes are even better, as they tend to have a mild, less potent bite than the red radish found in most supermarkets. Adding the pickled radishes to the sugar peas and fresh green peas gives them a touch of heat. It’s like eating peas with a heavy grind of black pepper. For our Sautéed Summer Peas with Pickled Radish, I added breadcrumbs and lemon juice, which brought a light, crisp finish and rounded out the dish perfectly. I suggest to serve this with a nice steak cut of fish, like swordfish or tuna. This colorful, light, and healthy side dish is what summer is all about. Want more veggies? Check out some of our other favorite summer sides: Summer Succotash with White Corn & Edamame, Roasted Carrots with Balsamic Herb Glaze, Colorful Veggie Slaw […]

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Good Find Friday: Great Grilling | Michelle Mains says:

May 22, 2015 at 11:26 am

[…] what about your guests who are trying to eat lighter? Try serving Brown Sugar Baked Beans or the Colorful Veggie Slaw. They may be surprised when you tell them both recipes are […]

Sautéed Summer Peas with Pickled Radish - superman cooks says:

July 10, 2016 at 10:58 am

[…] Sautéed Summer Peas with Pickled Radish is a fresh, light and colorful side dish with a complex, peppery finish. Summer is in full bloom here, and our garden is just beginning to blossom with its annual crop of generous offerings. As we patiently wait for our own peas to flourish, we headed to the market and picked up a nice batch of fresh green peas and sugar snap peas to create a summer side dish ideal for grilling season. I couldn’t escape the lure of the brightly colored French breakfast radishes at the farm stand; I thought they would be delicious accent for my mixed pea medley. And although Christmas is six months away, I couldn’t help but feel that we were creating a little “Christmas in July” with these delightful complementary colors. The bright green peas and crisp red radishes look great together. Radishes are one of those vegetables that don’t normally get much attention. They are always an afterthought: sliced on salad, topping a sandwich. Jackie steers clear of radishes, labeling them as a vegetable with a “burning” taste. However, I find that pickling them eases the harsh flavor that most people are bothered by. French breakfast radishes are even better, as they tend to have a mild, less potent bite than the red radish found in most supermarkets. Adding the pickled radishes to the sugar peas and fresh green peas gives them a touch of heat. It’s like eating peas with a heavy grind of black pepper. For our Sautéed Summer Peas with Pickled Radish, I added breadcrumbs and lemon juice, which brought a light, crisp finish and rounded out the dish perfectly. I suggest to serve this with a nice steak cut of fish, like swordfish or tuna. This colorful, light, and healthy side dish is what summer is all about. Want more veggies? Check out some of our other favorite summer sides: Summer Succotash with White Corn & Edamame, Roasted Carrots with Balsamic Herb Glaze, Colorful Veggie Slaw […]

Colorful Veggie Slaw