Healthy Coleslaw

Get ready to jazz up your next meal with our fantastically simple Healthy Coleslaw! This Bulgarian recipe is a crunchy delight that is a testament to the magic of humbleingredients. The combination of crisp cabbage, fresh veggies, and a zesty dressing, creates a refreshing flavor. Whether you pair it with ribs, grilled meats or heap it atop a sandwich, this slaw adds a burst of freshness to every bite. Plus, it’s guilt-free! Packed with nutrients, it proves that simplicity can be.

What stands out

If you’re a fan of crisp cabbage salads, this Healthy Coleslaw is a must-try. Elevate your dining experience with this flavor-packed slaw that’s sure to leave you craving more! Whether you pair it with some roasted or stewed meat, a sandwich, or enjoy it on its own, its versatility shines. Packed with nutrients and guilt-free goodness, it’s a addition to your table that everyone will love!

How to Prepare This Healthy Coleslaw

Slice the cabbage thinly by placing the quartered cabbage wedge on its side and using a sharp knife or use a food processor with the slicer attachment, or a mandolin. Be cautious with knives and mandolins.

Julienne or peel the carrots using a julienne peeler or standard vegetable peeler. Alternatively, grate them using a cheese grater or a food processor.

Transfer the sliced cabbage and julienned carrots to a bowl, add a pinch of salt, and gently massage the mixture with your hands to soften it.

Add finely chopped parsley, olive oil, and white balsamic vinegar to the bowl toss everything together, and enjoy!

Kitchen tip

Adjust ingredients according to personal taste preferences, and feel free to double the recipe for a larger batch. The salad can be stored in the fridge for a few days.

Swaps

Feel free to get creative and make this Healthy Coleslaw to suit your preferences or based on what ingredients you have on hand.

1. You can add other vegetables such as thinly sliced bell peppers, red onions, or shredded kale.
2. Experiment with different herbs such as cilantro, mint, or dill in place of or in addition to parsley.
3. Instead of olive oil and white balsamic vinegar for the dressing, you can use different types of vinegar such as apple cider vinegar or rice vinegar. You could also try a creamy dressing using yogurt or mayonnaise as a base.
4. Add a touch of sweetness by incorporating a sweetener such as a bit of honey, maple syrup, or agave nectar to balance the flavors.
5. For added crunch and nutrition, toss in some toasted nuts or seeds like almonds, sesame seeds, or sunflower seeds.
6. If you enjoy cheese consider adding your favorite, such as crumbled feta, grated Parmesan, or shredded cheddar.

Serve it with

• Grilled meat like our Grilled Chicken Thighs
• Some crusty bread like our No Knead Peasant Bread

Questions

What type of salt do you use?

We use mark Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.

strong Can we omit the parsley or use a different herb?

Yes, you can omit the parsley from the Healthy Coleslaw or substitute it with other herbs like cilantro, mint, or dill, depending on your preference.

strong How finely should we chop the cabbage and carrots?

Aim for uniform pieces that are straightforward to eat and mix well with the dressing.

strong Can we add additional ingredients to this slaw?

Yes, you can customize this Healthy Coleslaw by adding extra ingredients such as sliced bell peppers, onions, nuts, seeds, or cheese to suit your taste preferences.

strong How can we prevent the slaw from becoming soggy?

To prevent the Healthy Coleslaw from becoming soggy, it’s best to dress it just before serving. You can also drain any excess liquid from the cabbage after massaging it with salt before adding the other ingredients.

What type of peeler should we use?

You can use a mark julienne peeler if you like, but you don’t have to. You can easily slice the carrots thinly into strips with a mark regular peeler or even grate them on a cheese grater.

How can we quickly chop the cabbage?

You can use a mark food processor with the thin slicer attachment if you don’t want to slice the cabbage yourself. This trick always saves us time. Also, it’s easier to slice the cabbage on a mandolin than with a sharp knife, but please be careful. If you’re in a hurry, buy a bag of pre-shredded slaw mix at the store and use that instead.

Ingredients

Makes 2 servings

• ¼ head of green cabbage
• 2 carrots
• salt, to taste
• handful of fresh parsley, finely chopped
• 2 tablespoons olive oil
• 3 tablespoons white balsamic vinegar

Equipment

• Julienne Peeler
• mandoline
• Cutting Board
• Nakiri Knife
• Large Food Processor
• Measuring Cups + Spoons
• Redmond Real Salt

Method

1. Note: Everything in this recipe is to taste. You can always add a little at a time, taste, and adjust accordingly. You can make a much bigger salad as it will keep in the fridge for a few days, so feel free to double the recipe if needed.
2. Place the quartered cabbage wedge on one of its sides and slice it thinly with a sharp knife. If you want to skip this step and make life easy, you can also put the cabbage wedge through a food processor with the slicer attachment or use a mandolin to slice it. Please be careful when using a knife or mandolin.
3. Use a julienne peeler or a standard vegetable peeler to julienne or peel the carrots. (A julienne peeler will slice veggies into thin strips.) You can also grate the carrots in the large holes of a cheese grater or in the food processor, using the same attachment as with the cabbage.
4. Transfer the cabbage and carrots to a bowl. Add a pinch of salt and gently massage the slaw mixture with your hands. The salt will pull out the moisture from the cabbage and make it easier to eat.
5. Add the finely chopped parsley, olive oil, and white balsamic vinegar. Give it a toss and enjoy!