Chopped Summer Slaw with Dried Cherries
Summer's here! Are you craving something fresh, crisp, and crunchy? Or need a side for your next backyard gathering? If so, this mixed-veggie slaw might be just what you're looking for. It's a combination of broccoli, cauliflower, red cabbage, dried cherries and toasted sunflower seeds. Pictures are worth a thousand words, but when it comes to taste, touch and smell, a picture is sadly worth nothing. So here's what this slaw has to offer.
Tart and sweet
Chewy + pleasantly crunchy, not jaw-achingly so (You know how food can sometimes be too crunchy.)
Minimal effort - food processor does all the work
Another excuse to get out your big bowl for a cathartic salad tossing session ;-)
Feeds a crowd
This slaw was inspired by my mother-in-law’s slaw recipe, which I've always loved. She uses only white cabbage, but two things stand out in her recipe that inspired this version. First, instead of grating the cabbage, she chops it finely in a food processor, as you would for cauliflower rice. This produces a crunchy crumb-like consistency (like grains of rice or couscous) which does a much better job soaking up the dressing and is more enjoyable to eat, in my opinion. Second, she adds sugar to her simple vinegar and oil dressing for a tart sweet flavor that pairs really well with cabbage.
The one caveat for this recipe is that you need a food processor. A large processor is preferable if you want to make quick work, but a small one should be fine as well. You'll just need to process the vegetables in smaller batches, which will take a little longer.
But this is a sturdy salad and it travels well, making it the perfect side for your next picnic or backyard barbecue. So serve it up soon, and enjoy!
Chopped Summer Slaw with Dried Cherries
Serves 6-8
Notes: This slaw can be served chilled or at room temperature. This is best eaten the day it's made. That said, I'm always happy to have leftover slaw to use as a get-ahead meal component for the week. I'll just freshen it back up with a splash of vinegar. Other vegetables also work in this slaw. I wanted a green, purple, and white vegetable. But white cabbage, kale, carrots, or beets also work well. Substitute maple syrup or plain sugar for honey if vegan.
1 small head (400-450 gr.) red cabbage
1 small head (400 gr) broccoli
1 small head (400-450 gr) cauliflower
1/3 cup (50 gr) sunflower seeds, toasted
Handful of dried cherries, roughly chopped
Tart and Sweet Dressing
4 Tbsp. white wine vinegar
3 Tbsp. extra-virgin olive oil
1 Tbsp. honey
1 1/4 tsp. salt
Black pepper to taste
Combine dressing ingredients in the bottom of a large mixing bowl. Dressing will taste too salty at this point, but that's okay.
Quarter, core, and roughly chop vegetables. Add half of the chopped cabbage to a large food processor. (But add only 1/4 of the cabbage at a time if using a small processor). Pulse to a fine crumb the size of couscous or rice grains.
Dump into the mixing bowl with dressing and repeat with remaining cabbage. Then continue in the same manner with broccoli and cauliflower.
Use a big spoon to stir from the bottom up until all vegetables are coated in dressing. Mix in dried cherries and toasted sunflower seed. Taste for seasoning. Serve at room temperature or chill for an hour.