“Slaws” are the perfect summer side dish. They are crisp, colorful and delicious. But what makes them ideal for summer is that no cooking is required. A slaw can be made a day ahead and it travels well too. I always have a healthy slaw when I entertain guests during the summer and often will bring some type of slaw when I am invited to a barbecue.
Traditional Cole slaw is mayonnaise based and is responsible for most of the 290 calories and 19 grams of fat in each cup. That puts the Cole slaw in the “fat” rather than the “vegetable” category in a MEAL TRIFECTA. A vinegar based slaw has negligible calories, no fat, is even yummier than its creamy Cole slaw counterpart, and is considered a vegetable in the meal.
The recipe here can be eaten as is or used as a base “slaw” with slivered peppers, scallions, and/or red cabbage added to it. Just make sure if adding more vegetables to increase the amount of vinegar and seasonings so that it isn’t too dry.
This multi-functional vegetable dish couldn’t be easier to make. If your supermarket sells shredded carrots go ahead and buy those. Bagged shredded cabbage for cole slaw can certainly be used but slicing the cabbage by hand or using a food processor produces a much tastier slaw…and trust me, it looks daunting but it really is very easy to do.
Serves: 8 - 1 cup servings
- ½ cup white vinegar
- 1 teaspoon kosher salt
- ½ teaspoon sugar
- ¼ teaspoon freshly ground pepper
- 8 cups napa cabbage, very thinly sliced
- ½ cup red onion, very thinly sliced
- ½ cup shredded carrot
- 1 jalapeno, seeded and minced
- ½ teaspoon dried oregano
- In a large bowl, whisk together vinegar, salt, sugar, and pepper until the sugar is dissolved.
- Add cabbage, onion, carrots, jalapeno, and oregano to the bowl and toss to combine.