This colorful, fresh and vibrant Rainbow Slaw was an unexpected, last-minute, use-what-is-in-my-fridge recipe. But I loved it so much I simply had to (make it again) and share it with you all! I’ve also included my favorite go-to Sweet Tahini Dressing (the one I often tweet about) – so grab your veggie grater and made this slaw! Only 200 calories per generous serving – and packed with nutrients – nutrition info follows recipe!..
Dinner time. I go into the veggie drawer to pull out the fresh bunch of kale I had intended to make into that evening’s dinner salad. I dig through the produce. Digging. Digging. Alas, no kale. No kale?! It was a salad-catastrophe I tell you.
Not really wanting to change back out of my snuggly bedtime clothes for a quick Whole Foods kale run, I put my hands on my hips in a sassy way and tapped my toe in a loud dramatic fashion. I let out a determined sigh and went back into the admittedly overcrowded fridge.
There had to be enough ingredients in here to make something for tonight’s “salad” – even if it won’t be kale salad.
Yes, I think I am addicted to my beloved kale salad.
So I pulled out half a head of red cabbage – leftover from vegan taco night.
A chilled cucumber.
A long carrot.
And a half-used bunch of parsley – leftovers from yesterday morning’s green smoothie.
And then I pulled out my trusty grater and got to it.
Note: this slaw recipe is not only a yummy, healthy dish – but it is an excellent strength training workout too.
After grating all these veggies – you will feel the burn in your arm muscles!
Then I tossed the colorful veggies and added my favorite go-to tahini dressing.
Plus my husband loves anything smothered in tahini – husband approved dressing – he actually ate his entire bowl of slaw. That’s a win!
YUM! I was in love. And didn’t miss kale at all. And that says a lot.
Give this lovely slaw salad a try tonight! Or the next time YOU run out of kale 🙂
Rainbow Slaw with Sweet Tahini Dressing
makes four generous servings
3 cups shredded or grated cabbage (I did half thinly sliced and half grated)
1 cup grated carrots (about 1 large carrot)
¾ cup grated cucumber (skin on)
½ cup sweet onion, thinly sliced
¼ cup grated sweet onion
1 ¼ cups finely chopped flat-leaf parsley (stems too!)
½ cup shelled organic hemp seeds
optional: chopped walnuts or pecans and/or raisins or dried cranberries
Sweet Tahini Dressing:
note: be sure you stor your tahini well – you want a thin pourable tahini. If your tahini is overly dried up or chalky you will need to add in some oil to loosen it up.
2 tablespoon tahini
2 tablespoon grade B maple syrup
2 tablespoon apple cider vinegar
1 small lemon, juiced
½ teaspoon garlic powder
salt and pepper to taste
Nutrition Info (estimate) – per serving – makes 4 servings:
Calories: 204, Fat: 11g, Protein: 8g, Carbs: 20g, Fiber: 5g, Calcium: 11%, Iron: 23%, VitaA: 125%, VitaC: 92% – Also rich in manganese and magnesium
*percentages based on 2000 calorie diet
1. The slaw is pretty simple. Just grate or chop and add everything to a giant bowl. Toss the veggies and get ready to toss with the dressing.
2. Dressing: Again, easy! You combine all the ingredients and briskly stir until everything combines. Taste and add salt and fine black pepper to taste. I actually only add a few dashes of salt – you really don’t need much with all the zesty vinegar and lemon juice flavor.
stir dressing well until creamy…
3. Toss the slaw with the dressing. Use as much or as little dressing as you’d like. I use it all..
Serve right away. If you want to make this slaw ahead of time – you probably want to chop your cabbage instead of shred – the shredding make the slaw very WET. Which is one of the reasons why I like it so much. But your really have to eat it right away or it gets soggy. But if you use thicker cabbage – it will stay nice and crisp chilled in the fridge.