Transform a classic summer side dish into a sweet and spicy salad with this chili slaw recipe. With green apples, chili flakes, and an apple cider vinaigrette, this slaw has crisp flavors and a zesty dressing to upgrade its taste. Make this recipe ahead of time to prepare for a large group and serve on sandwiches, with barbeque, or as an accompaniment for any other meal. It’s light and refreshing, making this mixed cabbage salad a go-to for lunch, dinner, or a quick snack.
Fresh vegetables are the main ingredients in this coleslaw recipe, and you begin by chopping them up in Multo®.
White cabbage is crisp and crunchy. It has high levels of vitamin C and K, helps lower cholesterol, and improves digestion. Cabbage also eases inflammation, and helps prevent heart disease. It’s an inexpensive ingredient that has lots of health benefits.
Carrots are the other vegetable in this slaw recipe. Carrots have been eaten for years due to their health benefits. They have become a weight-loss friendly food that have many nutritional benefits, such as lowering cholesterol and providing antioxidants. Carrots are also famous for their high beta carotene levels, which is a vitamin A supplement known to improve eye health. Though this recipe calls for raw carrots, cooking carrots releases more of its beta carotene; we enjoy 4% of carrots’ beta carotene in raw carrots and over 40% of it when they are cooked!
Green onions are also pulsed in Multo.They have a mild, grassy taste with a bit of pungency, adding zest and depth to the slaw.
Green apples are a unique addition to this recipe. Simply dice and add them to the vegetable mixture, and it’ll add a sweet-sour flavor and juicy tang.
A cider vinaigrette is called for in this dish. Made from just a few ingredients, this dressing has impressive health benefits. Apple cider vinegar has acetic acid, a compound known to lower blood sugar and help with weight loss. Its sweet, crisp taste is just a bonus!
If you find this dressing recipe to be too sour, you can add a pinch of sugar and salt as a quick fix to counteract the intense bite vinegar sometimes has.
For creamy coleslaw dressing lovers, you could substitute the dressingfor a mayonnaise-based dressing.
Surprisingly, coleslaw tastes better after it sits for a while– the resting period allows the flavors of the ingredients and dressing to fully mix together. If possible, make this recipe 8-12 hours ahead of time and refrigerate until ready to serve. Homemade coleslaw can last 3-5 days in the fridge before becoming watery.
Though best eaten fresh, coleslaw can be frozen for up to 2 weeks in a plastic bag or well-sealed container. When freezing coleslaw, there are two rules to follow to make sure it remains edible during storage. First, the fresher the ingredients are when you make the slaw, the crispier it will taste even when thawed. Second, you should only freeze coleslaw that has vinegar-based dressings. They help to keep the vegetables crunchy and maintain its smooth consistency whereas freezing a mayonnaise-based dressing may leave your coleslaw soggy.
Cabbage is a great vegetable to cook and enjoy as a side dish, in soups, or in vegetable stir-fries and casseroles. You can sauté it on top of the stove in olive oil, salt and pepper, boil as an ingredient in soup, or bake in a casserole dish. You can also pickle cabbage by placing it in a tightly sealed jar with vinegar and spices for at least two hours (shaking constantly) before eating. It’s a great way to use up any remaining cabbage after making this chili slaw recipe!
There are plenty of ways to use up your leftover carrots. Bake carrots in a 350℉ / 177℃ oven with olive oil, seasonings, and fresh oregano and serve over a bed of arugula, with fresh ricotta cheese, or as a side to your favorite protein. Carrots can also be sautéed on top of the stove or boiled in soup broths.
Spice up your meals with this chili slaw recipe. Its cool, crisp taste and lightweight consistency makes it a perfect dish to be enjoyed on warm days, with sandwiches, or alongside a protein-packed meal. Not only does the coleslaw taste good, but it’s also loaded with hidden health benefits, so you can feel good about eating it too! Be sure to also check out Multo’s other recipe ideas for inspiration and step-by-step directions for delicious meals!
Let's get cooking! Don’t forget to share your creations by tagging us @cookingpalofficial and hash tag #MyCookingPal.
Discover more delicious content by following us on social media.
A super refreshing salad that is perfect on its own or served on the side.
8.75 OZ / 250 G white cabbage
7 OZ / 200 G carrot
4 EA green onions
2 EA green apple
1.75 OZ / 50 G olive oil
0.75 OZ / 25 G cider vinegar
1 TSP fennel seeds
1 TSP fine sea salt
1 TSP chili flakes
Cut cabbage into 2.5cm (1-inch) pieces. Cut carrot into 1.25cm (½-inch) pieces. Cut green onions into 5cm (2-inch) pieces. Core the apple and quarter.
Add cabbage, carrot and green onion to the mixing bowl. Chop for 6 seconds / speed 5. Scrape down the sides.
Add the green apple, cider vinegar, oil, fennel seeds, chili flakes, salt and pepper to mixing bowl. Chop for 5 seconds / speed 5. Transfer slaw to a large serving dish.
Serve immediately garnishing with fresh cilantro. Enjoy your meal!
Comments will be approved before showing up.