I never was a great coleslaw fan, until I tried this delicious and refreshing Rainbow Winter Slaw. It’s like plant-powered greatness on steroids. It’s particularly lovely when you might have overdone it just a tiny bit and find yourself in need of something light and super healthy to perk up your whole system.
I find that quite a lot of vegan food tends to be on the mushy side (you know all those soups and stews, delicious but mushy) so it’s really nice to have a good crunch once in a while. Raw vegetables and some delicious pumpkin seeds will absolutely provide crunch.
I went a little overboard with the variety of veggies but as I named this “rainbow slaw” a riot of color was the effect I was going for. If you make this you shouldn’t feel constrained by what I used, if you want to add some heat use a jalapeno, if you want a sweet vibe add an apple, don’t like fennel? then take it out.
I realized when I was munching away that adding some edamame would have been nice – next time. It’s a very relaxed recipe. However, I really did love the dressing just as it is. I used apple cider vinegar because of its cleansing reputation, then added mustard and maple syrup for creaminess and sweetness, it’s absolutely my favorite dressing.
Raw vegetables I’m told, are SOOOO good for you but I’m not one to chew on a carrot without any trimmings. It’s important to make the food we eat not only delicious but interesting and beautiful at the same time, I mean why not? it’s not hard and it’s so fun to do.
Don’t forget to Pin this delicious and refreshing Rainbow Winter Slaw!
Why we love delicious and refreshing Rainbow Winter Slaw!
- Variety of Vegetables: Rainbow winter slaw includes a mix of colorful vegetables such as red and green cabbage, carrots, kale, Brussels sprouts, and more. Each vegetable brings its unique set of vitamins, minerals, and antioxidants to the dish.
- Rich in Vitamins and Minerals: The different vegetables in the slaw provide a wide range of essential vitamins and minerals. For example, cabbage and kale are good sources of vitamin K, vitamin C, and folate, while carrots provide beta-carotene, which the body converts into vitamin A.
- Fiber Content: Vegetables are rich in dietary fiber, which is important for digestive health. Fiber can help regulate bowel movements, promote a feeling of fullness, and support overall gut health.
- Antioxidants: The vibrant colors in rainbow winter slaw are often indicative of the presence of antioxidants. Antioxidants help combat oxidative stress in the body, potentially reducing the risk of chronic diseases.
- Low in Calories: Most vegetables are low in calories but high in nutrients. Rainbow winter slaw can be a filling and satisfying dish without contributing excessive calories, making it a good option for those looking to manage their weight.
- Immune System Support: The vitamins and minerals found in vegetables, especially vitamin C, can contribute to a healthy immune system. A robust immune system is essential for fighting off infections and illnesses.
- Hydration: Many vegetables have a high water content, contributing to hydration. Staying hydrated is crucial for various bodily functions, including digestion, temperature regulation, and nutrient transport.
- Heart Health: The inclusion of vegetables in the slaw may contribute to heart health. Certain vegetables, such as kale, contain compounds that may help lower cholesterol levels and support cardiovascular health.
- Diabetes Management: The fiber content in vegetables can help regulate blood sugar levels, making rainbow winter slaw a potentially beneficial addition to a diabetes-friendly diet.
What equipment do you need to make delicious and refreshing Rainbow Winter Slaw?
- A really good quality chopping board
- A very sharp vegetable knife
- Sturdy vegetable peeler
- Pretty serving bowl
- A food processor makes quick work of chopping vegetables
- A good quality whisk for making the dressing
Rainbow Winter Slaw
A deliciously healthy plant-powered side dish.
1 bunch lacinato kale, stems removed and very very finely chopped
3 medium carrots, peeled and grated
1/3 medium head of red cabbage, shredded
1/2 fennel, shredded
1 red pepper, cut into thin strips
2 scallions, sliced on a bias
1/4 cup pumpkin seeds, toasted
1/4 cup fresh parsley, chopped
1/4 cup dried cherries (cranberries or golden raisins if you prefer)
Apple Cider Dressing
1 1/2 teaspoons Dijon mustard
1 tablespoon apple cider vinegar
2 teaspoons maple syrup
Pinch of freshly ground black pepper
1/4 cup filtered water (approximate, more or less with taste)
- Remove the stems from the kale, wash and dry the leaves thoroughly. Roll the leaves up like a cigar and very finely slice them. Place in a large bowl.
- Add the grated carrots, shredded cabbage, fennel, red pepper, scallions, pumpkin seeds, parsley and cherries. Toss well.
- To make the dressing whisk together the Dijon mustard, apple cider vinegar, maple syrup, pepper. Whisk in the filtered water then taste to see if you need more salt or pepper. The dressing should be slightly sweet but a little tart at the same time.
- Spoon the dressing a couple of tablespoons at a time onto the slaw and toss, you may not need it all. Taste and if desired add a little more pepper to the slaw. It should be fully flavorful!
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