Tart apples, two kinds of cabbage, loads of fresh herbs, scallions, red onions and a robust cumin dressing will wake up your taste buds and level up your salad making. This vegan slaw recipe is great as a side salad, in a pita sandwich, croquette sandwich, BBQ sandwich etc.
It’s the new year and my mind always turns to, “How can I get more vegetables into my husband?”.
The answer is usually slaw. He likes slaw so I am always on a quest to find new and interesting slaw recipes. Todays slaw is inspired by Adeena Sussman’s new book Sababa: Fresh, Sunny Flavors From my Israeli Kitchen. I made it vegan by simply substituting rice syrup or real maple syrup for honey. Her book is full of easy to make wholesome recipes and I look forward to trying these out on hubby.
This red cabbage slaw is beautiful because of the vibrant colors from the red cabbage, red onions and oranges. I think that if you are going to eat a healthy salad that it should be beautiful. If you like these colors, you will love the colors in this Citrus Summer Slaw with Toasted Almonds. Or this Easy Asian Slaw Recipe with Ramen.
Slaw is a versatile dish that can be customized to your liking. You can usually swap out ingredients for ones that you have on hand. I used oranges in this recipe instead of pomegranate arils because that’s what I have on hand and pomegranates are just out of season in my area.
I hope you enjoy this recipe and good luck to you if you are trying to eat healthier too!
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