Say goodbye to heavy, mayo-drenched coleslaws and hello to the brightest, most refreshing side dish of the season! This Summer Vegetable Slaw is a rainbow in a bowl, bursting with the crisp textures and sweet flavors of peak-season produce. We’re talking crunchy Napa cabbage, sweet corn cut straight from the cob, and a kaleidoscope of colorful peppers, all tossed in a light and zesty cider vinaigrette. It’s incredibly simple to make, naturally vegan, and the perfect healthy accompaniment to everything from veggie burgers to grilled tofu. Get ready for your new go-to potluck dish!
Ingredients
• 1 small head Napa cabbage, about 1 pound / 450g
• 2 large carrots, peeled
• 1/4 pound / 115g snow peas
• 1 red bell pepper, seeded
• 1 yellow bell pepper, seeded
• 1 green bell pepper, seeded
• 12 fresh green beans
• 1 small red onion
• 2 ears fresh sweet corn, shucked
• 1/2 teaspoon / 2.5g sugar
• 1/4 cup / 60ml cider vinegar
• 1 tablespoon / 15ml vegetable oil, preferably peanut oil
• 1 pinch celery seeds
• Salt and freshly ground black pepper, to taste
Instructions
1. Prep the Cabbage & Carrots: Quarter and core the Napa cabbage, then slice it as thinly as possible. Using a swivel peeler, shave the carrots into long, paper-thin curls.
2. Julienne the Vegetables: Finely julienne the carrot curls, snow peas, bell peppers, green beans, and red onion. Carefully cut the fresh corn kernels from the cobs.
3. Combine the Slaw: In a large mixing bowl, add the sliced cabbage, carrot curls, all the julienned vegetables, and the fresh corn kernels. Toss gently to mix.
4. Make the Vinaigrette: In a small bowl or jar, whisk together the sugar, cider vinegar, vegetable oil, and the pinch of celery seeds until the sugar is fully dissolved.
5. Dress and Marinate: Pour the vinaigrette over the vegetables. Season generously with salt and black pepper, then toss everything together until well-coated. For the best flavor, allow the slaw to sit and marinate for at least 10 minutes before serving.
Nutritional Information
• Per 1 cup serving
• Calories: 85
• Fat: 2g
• Carbohydrates: 15g
• Protein: 3g
• Fiber: 3.5g
• Sugar: 5g
• Sodium: 22mg
Pro Tips
• For ultra-thin, uniform slices, use a mandoline for the cabbage, peppers, and onion. A julienne peeler is also fantastic for the carrots.
• This slaw tastes even better the next day! The vegetables soften slightly and absorb more of the tangy dressing, making it perfect for meal prep.
• Customize your crunch by adding other summer vegetables like thinly sliced radishes, zucchini, or yellow squash. Toasted sunflower or pumpkin seeds also add a wonderful texture and nutty flavor.
FAQ
Q: How can I add more protein to this vegetable slaw
A: To make this a more substantial vegetarian meal, you can easily add plant-based protein. Toss in a cup of cooked chickpeas, edamame, or black beans. For extra flavor, texture, and protein, add a handful of toasted pumpkin seeds, sunflower seeds, or slivered almonds just before serving.
Q: Can I use different vegetables in this slaw
A: Absolutely! This recipe is very flexible. Feel free to substitute with other seasonal vegetables you have on hand. Thinly sliced zucchini, summer squash, radishes, or even a pre-shredded broccoli slaw mix would work wonderfully. Just aim for a similar total volume of vegetables to keep the dressing ratio balanced.
Q: How long does this vegetarian slaw last in the fridge
A: This slaw is perfect for meal prep and can be stored in an airtight container in the refrigerator for up to 4 days. The vegetables will soften slightly as they marinate in the vinaigrette, which many people find enhances the flavor. Unlike mayo-based slaws, this one stays crisp and refreshing without becoming watery.
Q: Is it possible to make this slaw oil-free
A: Yes, you can make an oil-free version of the vinaigrette. Simply omit the vegetable oil from the dressing recipe. The dressing will be tangier, so you might want to add a teaspoon of maple syrup or agave to balance the cider vinegar’s acidity. The slaw will still be delicious and even lower in calories.
