Description
Mardi Gras Slaw is a vibrant, quick-to-make vegan dish that celebrates colorful flavors and crunchy textures.
Ingredients
Scale
- 1/2 cup Safflower Oil
- 1/4 cup Apple Cider Vinegar
- 1 tablespoon Granulated Sugar
- 1 teaspoon Kosher Salt
- 1 clove Garlic
- 1/4 teaspoon Cayenne Pepper
- 1 teaspoon Paprika
- 1 teaspoon Dried Thyme
- 2 cups Purple Cabbage
- 2 cups Green Cabbage
- 1 cup Yellow Bell Peppers
- 1/2 cup Scallions
- 1 small Shallot
- 1/4 cup Flat-Leaf Parsley
- 1 teaspoon Black Pepper
Instructions
- Whisk the Vinaigrette: In a medium bowl, combine safflower oil, apple cider vinegar, granulated sugar, kosher salt, grated garlic, cayenne pepper, paprika, and dried thyme. Whisk until the sugar is fully dissolved, and the mixture is well blended.
- Toss the Vegetables: In a large mixing bowl, add the shredded purple cabbage, shredded green cabbage, chopped yellow bell peppers, sliced scallions, diced shallot, and chopped flat-leaf parsley. Toss everything together until the veggies are thoroughly combined and colorful.
- Dress the Slaw: Pour the freshly made vinaigrette over the vegetable mixture. Gently toss to ensure that the vibrant veggies are evenly coated in the zesty dressing.
- Season to Taste: Add additional kosher salt and freshly ground black pepper to your liking. Taste and adjust the seasonings as necessary to create your perfect flavor balance.
- Chill the Slaw: Cover the slaw mixture with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld. For the best taste, chill for up to 4 hours.
- Serve Chilled: When ready, serve the Mardi Gras Slaw chilled. For an extra touch, garnish with additional chopped parsley for a pop of freshness.
Notes
- Can substitute safflower oil with any neutral oil.
- White wine or rice vinegar can be used instead of apple cider vinegar.
- Granulated sugar can be swapped with honey or agave syrup.
- Adjust salt if using regular salt.
- Fresh thyme can also be substituted for dried thyme.
- Savoy cabbage is a great alternative to green cabbage.
- Chives can be used for a milder taste instead of scallions.
- Cilantro can be swapped for flat-leaf parsley for variation.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg