A citrus summer slaw with toasted almonds, raisins, pepitas, green onions, purple cabbage, cilantro and perfected with a lime and orange vinaigrette! This Summer recipe is perfect for Memorial Day, Summer BBQs and 4th of July. Bring this to your next picnic or potluck!
I remember the first time I made my own slaw. I was skeptical it would be any good since I didn’t care for the store-bought variety. I’m not really into that dripping mayo stuff they put into slaw. I like the vinegary-ness of it but that’s about it.
I saw a picture of a homemade slaw and thought maybe it has a chance since the picture looked so pretty. Friends, it was love at first bite! It was so easy too! I couldn’t believe I was a skeptic for so long. It never occurred to me that if I made my own I could choose what goes into it. If you don’t like carrots, choose another crunchy veggie. That’s all a slaw is for goodness sake is crunchy veggies with a dressing. I even made a ramen version slaw. I am so glad I discovered this, I have a slaw future. So if you ever wanted to know what is in coleslaw, it’s really whatever you want to be in it.
I do have some tips on how to make a great coleslaw
Choose crunchy vegetables that don’t wilt easily. Some of my favorites are cabbage, radishes, carrots, jicama and celery.
Balance your flavors with a little sweetness. I like to do that with a little fruit like raisins, craisins, beets or adding juice to your dressing like apple, orange or pineapple.
Also, keep your dressing separate and only toss your slaw together right before you use it. If you know you are going to have leftovers, keep some veggies and dressing to the side separated. This way your slaw will remain crunchier longer.
For this recipe I just asked my husband what crunchy veggies he wanted. I warned him I was going to add toasted almonds and raisins, because I like those in slaw. He said ‘not too many raisins, or it will be too sweet’. I also wanted a cilantro-lime thing going so that’s in there too. Then I remembered a Korean cooking show where they added the usual lime and then added some orange juice too to give it a citrusy punch and a little sweetness so that’s in there too. Consider this a vegetarian, vegan, paleo, healthy delight that is gluten free too! Perfect for a BBQ or potluck:)
I hope you enjoy this healthy husband/wife collaboration with ‘not too many raisins’! May your citrus slaw brighten your 4th of July or Memorial Day potluck:)
A citrusy slaw with cabbage, onions, cilantro, toasted almonds, raisins and pepitas.
- 4 cups of chopped purple cabbage
- 1 bunch or 2 cups of chopped cilantro
- 2-4 green onions, chopped
- 1/2 cup of toasted almond slices or slivers
- 1 cup of golden raisins, may substitute regular
- 1/4 cup roasted pepitas (green pumpkin seeds)
- 1/8th cup of light oil like avocado, olive, grapeseed, vegetable
- juice from 3 limes
- 1/8th cup orange juice
- 1/4 tsp salt
- Place first 6 ingredients in a large bowl.
- Place dressing ingredients in a mason jar and shake.
- Pour dressing over slaw and toss.
- Note: If making this ahead of time, toss dressing with veggies right before serving. Keeps pretty well in the fridge thanks to the crunchy purple cabbage. I toast my almonds under a broiler until golden brown or in a dry skillet.