Equipment
Ingredients
- ¾ cup purple cabbage thinly sliced
- ¾ cup green cabbage thinly sliced
- 1 cup English cucumber not peeled, thinly sliced
- 1 cup red onion thinly sliced
- 2 stalks celery thinly sliced
- 4 radishes thinly sliced
- 1 quart strawberries halved and sliced
- ½ cup cilantro chopped
Strawberry Vinaigrette Dressing
- 16 strawberries
- 3 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon sugar or honey optional if berries aren't in season
- ½ teaspoon mustard seeds
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon minced garlic
- ¼ teaspoon red pepper flakes
Instructions
- Combine all slaw ingredients in a large bowl.
- Using a food processor or blender, puree the vinaigrette ingredients.
- Lightly dress and toss the coleslaw about 20 minutes before serving. Add more dressing when serving if necessary.
Notes
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- Using a mandolin or food processor with a slicing blade for everything but the the purple cabbage AND the strawberries cuts the prep time by half or more. It also makes sure that all of the ingredients are sliced really thinly and evenly.
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- Pull out your best knife and cutting board for the purple cabbage. The food processor slices it so thin that it breaks down the cell walls, and the purple color will bleed onto the other ingredients when you mix your slaw.
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- Use your knife for the strawberries too. They are too tender for the food processor and mandolin.
- LIGHTLY dress your coleslaw. It will end up "wetter" than you think in the end.
- Wait to put the dressing on your slaw until about 15-20 minutes before you intend to eat it. The longer it sits, the more time the salt and acids (like vinegar) in the dressing have time to break down the cabbage and other ingredients.
- You could salt the cabbage, rinse it and squeeze out the excess water before mixing it with the other ingredients, but the cabbage will lose a bit of its crunch and be less vibrant in color.
Nutrition
Calories: 127kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Sodium: 119mg | Sugar: 12g