Whole Food Plant Based Healthy Crunchy Slaw
Servings: 4 servings
Calories:
My Whole Food Plant Based Healthy Crunchy Slaw, a delightful medley of fresh, crisp vegetables which you can serve in a creamy or tangy dressing—whichever suits your palate. Bursting with vibrant colors and textures, this slaw features a mix of shredded cabbage, carrots, onions, and poblano peppers, offering a nutritious punch with every bite. Whether you prefer the creamy version, made with a luscious plant-based yogurt, or the tangy alternative, dressed in a zesty vinaigrette of lime juice and apple cider vinegar, each variation is packed with wholesome goodness and robust flavors. Perfect as a refreshing side dish or a light, satisfying meal on its own. This Healthy Crunchy Slaw promises to elevate any dining experience with its health-conscious ingredients and tantalizing taste.
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Ingredients
- 2 cups thinly shredded green cabbage
- 1 cups thinly shredded purple cabbage
- ½ cup thinly shredded carrots
- ¼ cup thinly sliced red onion
- ¼ cup plant based plain yogurt I love the Culina brand if you have it in your local grocer.
- 3 tablespoons lime juice
- 2 tablespoons raw tahini
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground chili powder
Instructions
- On a mandoline or with a sharp chef's knife thinly slide the cabbages and onion. Grate the carrots. wash and pull the cilantro leaves form stems into a nice small pile. Set these aside.
- In a large bowl combine the tahini, vinegar, lime juice, garlic, salt, and honey or maple syrup to create a slaw dressing. Mix well with a whisk.
- In a small bowl, mix ground pepper, cumin, chili powder and salt. Add to the slaw dressing.
- Add in the shredded cabbage, onion, carrots, and cilantro. Stir well, until the veggies are evenly coated in the dressing. Set the bowl aside to let the slaw marinate for at least 10 minutes before serving.
Notes
This is a very flexible recipe. You can add more of less of each ingredient and still result in a fantastic disk.
Here I used more purple cabbage which is richer in beneficial plant compounds that have been linked to health benefits, such as stronger bones and a healthier heart. Purple cabbage is also thought to lower inflammation and protect against certain types of cancers. Moreover, it’s an incredibly versatile vegetable that can be enjoyed raw, cooked, or fermented and added to a variety of dishes.
Oh, and honestly, it is what I had the most of on hand.
