No Mayo Purple Cabbage Slaw
Bright and crunchy, this simple summer slaw combines red cabbage with garlic scapes, carrots, and a dynamic dressing. Topped with fresh parsley and toasted pecans, this slaw is the perfect accompaniment for any meal. Delicious as a side for your favorite pasta dish, and just as excellent as a topper for your veggie dogs, an addition to tacos, or as the star of some fresh summer rolls. This no mayo purple cabbage slaw is fresh and herbaceous, nutty and crunchy, with lemon and green garlic flavors.
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Looking for Cabbage Recipes? Try one of these!
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Searching for Slaw? Try one of these!
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- Wood Sorrel, Jicama, and Beet Slaw
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- Vegan Miso Napa Cabbage Slaw
Making No Mayo Purple Cabbage Slaw
This is a no mess, one bowl kind of slaw. Start by making the dressing in the bowl you’re making the salad in (which, amusingly, I did not do myself for the sake of prettier pictures). Just mix all the ingredients together, and then start to build the salad on top of that.
Do you call it purple cabbage or red cabbage? Either way, you’re going to need about half a small head. Cut that half in half so you can easily remove the core from the quarters, and peel off any of the outer leaves that look leathery. After, slice the cabbage thinly to create shreds. Chuck it in the bowl on top of the dressing. Grate a carrot, and add that too. Next cut a few garlic scapes on the diagonal- if it’s not garlic scape season, you can switch them up for one clove of garlic, minced. Finally add some toasted pecans and parsley, and give a good toss to get everything coated in the dressing.
No Mayo Purple Cabbage Slaw
Ingredients
- 1 medium sized carrot
- 3 garlic scapes (or one clove garlic, minced)
- 1/2 small purple cabbage, about 1 lb.
- 1/2 cup finely chopped parsley
- 1/2 cup toasted chopped pecans
- 1 large lemon
- 1/4 cup olive oil
- 1 tbsp. tahini paste
- 1 tsp. date syrup
- 1 tsp. Dijon mustard
- 1/2 tsp. ground white pepper
- 1/2 tsp. dried tarragon
- 1/2 tsp. salt
Instructions
- For easier clean up, make your dressing in the same large mixing bowl you're going to make the slaw. Combine the juice of the lemon with the olive oil, tahini, date syrup, mustard, salt, pepper, and tarragon. Whisk to combine.
- Wash and grate the carrot, and add it to the bowl. Remove the core and tough outer leaves from the cabbage. Cut it finely into shreds, and add to the bowl. Thinly slice the garlic scapes on the diagonal, and place in the bowl. Add the finely chopped parsley and toasted pecans. Toss to coat everything in the dressing, and serve.
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