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Summer Vegetable Slaw with Cider Vinaigrette – vegetarian recipe
Stav Kogan

Summer Vegetable Slaw with Cider Vinaigrette

Say goodbye to heavy, mayo-drenched coleslaws with this bright, refreshing Summer Vegetable Slaw. Bursting with crisp Napa cabbage, sweet corn, and colorful peppers, all tossed in a light and zesty cider vinaigrette. A perfect healthy, vegan side dish for any potluck or barbecue.
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Prep Time 20 minutes
Total Time 30 minutes
Servings: 8 serving
Calories: 85
Ingredients Method Nutrition

Ingredients
  

  • 1 small head Napa cabbage, about 1 pound / 450g (15.9 oz)
  • 2 large carrots, peeled
  • 1/4 pound (115 g / 4.1 oz) 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 (2.5 g / 0.09 oz) sugar
  • 1/4 cup (60 ml) cider vinegar
  • 1 tablespoon (15 ml / 0.5 fl oz) vegetable oil, preferably peanut oil
  • 1 pinch celery seeds
  • Salt and freshly ground black pepper, to taste
  • 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.

Method
 

  1. Prep the Cabbage & Carrots: Quarter and core the Napa cabbage, then slice it as thinly as possible.
  2. Using a swivel peeler, shave the carrots into long, paper-thin curls.
  3. 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.
  4. Combine the Slaw: In a large mixing bowl, add the sliced cabbage, carrot curls, all the julienned vegetables, and the fresh corn kernels.
  5. Toss gently to mix.
  6. 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.
  7. Dress and Marinate: Pour the vinaigrette over the vegetables.
  8. 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.

Nutrition

Calories: 85kcalCarbohydrates: 15gProtein: 3gFat: 2g

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