I’m a texture girl, and I am obsessed with slaws. The crunch, the tang, the infinite variations and pairings… I just can’t get enough. Here’s a general formula (a.k.a unrecipe) for slawin’ it up all year long.
Ingredients
Thinly Shredded Cruciferous Veggies (A Big Bowl Full!)
- Green or purple cabbage, shredded
- Kale, shredded
- Bagged coleslaw mix
Veggies (Choose Any)
- Carrots, grated
- Broccoli stems, grated
- Bell peppers, thinly sliced
- Mung bean sprouts
- Broccoli florets
Something Creamy (2-3 Tbsp)
- Mayo
- Olive oil
- Tahini
- Greek Yogurt
- Peanut Sauce, recipe in notes
- Cilantro Lime Dressing, recipe in notes
Something Tangy (1-2 Tbsp)
- Lime juice, fresh squeezed
- Lemon juice, fresh squeezed
- Apple cider vinegar
- White or red wine vinegar
Something Crunchy (2-3 Tbsp)
- Sliced Almonds
- Sunflower seeds
- Pumpkin seeds
- Peanuts
- Cashews
- Sesame seeds
- sprinkle of hemp seeds
Something Naturally Sweet
- Apples, diced
- Mango or Peach, diced
- Dried fruit, cranberries, raisins
- Honey, 1 Tbsp
Aromatic Fresh Herbs (1 Bunch)
- Cilantro, chopped
- Basil, chopped
- Parsley, chopped
- Green onions, sliced
Seasonings (to Taste)
- Salt & Pepper
- Garlic
- Dijon mustard
- Celery seeds
- Cumin
Instructions
- Mix everything together with your hands or tongs. Adjust seasonings and ingredients to taste. Be creative! There are no slaw rules!
- Keeps well in the fridge for a day or two.
Join Our Free Facebook CommunityWant more inspiration? Join The Group →
Photo from Katie’s Conscious Kitchen 
Photo from Gimme Some Oven 
Photo from Eating Bird Food 
Photo from Katie’s Conscious Kitchen 
Photo from Katie’s Conscious Kitchen 
Photo from Feasting at Home
Complete The Meal
I just LOVE the combination of bright, crunchy, tangy slaw, sweet and smoky BBQ sauce, and savory, creamy potato salad. It’s like a summer picnic in your mouth. For a different flavor direction, I also love to put Thai peanut sauce on a crunchy cabbage slaw.
- Cilantro Lime Dressing
- Thai Peanut Sauce
- Vegan Baked Beans
- 10-Minute BBQ Tempeh
- Vegan Potato Salad
- Sweetener-Free BBQ Sauce
In this video, I show you how to make my favorite simple slaw and a quick potato salad. The beans are literally just chickpeas or white beans heated for a few minutes with a splash of barbecue sauce, nothing fancy, but so yummy!
Wonderful! Thank you so much!
Thank you so much for your recipes. What tahini do you use?
I get it from either Trader Joe’s or the peanut butter section of Fred Meyers.
This is amazing!!! Thank you for all of you wonderful recipes ❣️❣️❣️❣️
What is that brown meat together with this slaw/ salad? It looks delicious with the brown meat and corn. How did you cook the meat?
That’s tempeh! Check out this post: https://katiesbrightkitchen.com/2017/05/28/15-minute-bbq-tempeh/
Pingback: Vegan Baked Beans (Sugar-Free) | Katie's Conscious Kitchen
Pingback: Crunchy Cabbage Slaw w/ Peanut Dressing | Katie's Conscious Kitchen
Pingback: 10-Minute BBQ Tempeh | Katie's Conscious Kitchen
Pingback: 16 Delicious Ways to Cook Tempeh | Katie's Conscious Kitchen