Crunchy Picnic Slaw, No Mayo

Ingredients

• 1 head Green cabbage, very thinly sliced
• 4 Carrots, grated
• ½ Red onion, shaved
• 1 Red bell pepper, thinly sliced
• 1 cup Cilantro, chopped
• 5 tbsp Extra-virgin olive oil
• 5 tbsp Rice vinegar (unseasoned)
• 1 tbsp Dijon mustard
• 1 tbsp Pure maple syrup
• 1 tsp Ground cumin
• 1 tsp Kosher salt
• ½ tsp Black pepper
• ½ cup Pumpkin seeds (pepitas), toasted

Method

1. Slice the cabbage as thin as you can manage. Thickness is the whole texture of a slaw, and a sharp knife beats a food processor here.
2. Salt the cabbage and let it sit 15 minutes, then squeeze out the water. This is what keeps it crunchy on day three instead of watery by lunchtime.
3. Whisk oil, vinegar, Dijon, maple, cumin and pepper.
4. Toss everything except the pepitas. Let it sit at least 20 minutes before serving.
5. Add the pumpkin seeds right before it goes on the table so they stay crisp.

Notes

✨ The restaurant touch

Salt-and-squeeze the cabbage. It is fifteen unattended minutes and it is the difference between slaw and coleslaw soup.

🧒 For the kids

Set aside plain grated carrot and cabbage with a little dressing on the side.

🌿 From the garden

Cabbage, carrots, peppers and cilantro — a whole dish out of one bed.

🥡 Leftovers

4 days and genuinely good the whole time, which no mayonnaise slaw can claim.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.