Rainbow Slaw with Tamari Ginger Vinaigrette (Parve)

RainbowSlaw.JPG
Rainbow slaw. © Miri Rotkovitz
  • 20 mins
  • Prep: 20 mins,
  • Cook: 0 mins
  • Yield: Serves 8 to 10
Ratings (9)

This crunchy, colorful vegetable slaw serves a crowd and complements a wide range of dishes, making it ideal for cookouts, picnics and potlucks. But the Asian cuisine-inspired vinaigrette -- flavored with toasted sesame oil, tamari, and ginger -- is so irresistible, you'll want to make it year round! 

Make It A Meal: For easy entertaining, serve Indian-Spiced Salmon with steamed asparagus, this delicious slaw, and a grain salad, like Quinoa With Arugula, Butternut Squash and Citrus Vinaigrette, or this quick and easy Israeli Couscous with Dried Cranberries and Toasted Almonds. For dessert, try this Green Tea Cake with White Chocolate Buttercream. Or for a quick weeknight meal, serve the slaw alongside Soba Salad with Salmon and Avocado.  

Kosher Tip: There are differences of opinion about the optimal way to check cabbage for bugs. I've outlined one method below, but if you're not sure about the preferred method in your community, check with your rabbi or local kashrut agency

What You'll Need

  • For the Slaw:
  • 1 medium head purple cabbage (about 3 pounds/1175 g. outer leaves removed and discarded)
  • 1 bell pepper (red, seeded and sliced into thin julienne)
  • 1 bell pepper (yellow, seeded and sliced into thin julienne)
  • 2 carrots (peeled and cut into thin julienne, or shredded)
  • 1 cup/85 g. snow peas (trimmed, strings removed, and thinly sliced on the diagonal)
  • For the Vinaigrette:
  • 1/2 cup/120 ml. apple cider vinegar
  • 1/3 cup/80 ml. olive oil (extra virgin)
  • 2 tablespoons brown sugar (or pure maple syrup)
  • 2 tablespoons soy sauce (tamari, reduced sodium is fine)
  • 1 tablespoon sesame oil (toasted)
  • 1 tablespoon ginger (grated, fresh)

How to Make It

1. Rinse the head of cabbage, then cut in half or quarters, and remove the tough core. Check that there are no obvious signs of infestation. Cut the cabbage into wedges and shred in a food processor fitted with a slicing disc. (Alternatively,  slice the cabbage very thinly with a large chef's knife.) Place the shredded cabbage into a large colander and rinse well. Shake the colander to remove any excess water.

 

2. Transfer the cabbage to a large bowl. Add the red and yellow pepper, carrots, and snow peas. Toss to combine. 

3. In a medium bowl or liquid measuring cup, whisk together the apple cider vinegar, olive oil, brown sugar (or maple syrup), soy sauce, sesame oil, and ginger. Pour the vinaigrette over the cabbage mixture and toss to coat. Refrigerate, covered, until ready to serve. Leftover slaw will keep in the refrigerator, well covered, for 3 to 4 days. Enjoy!