Lemon-Garlic Cabbage Slaw
This brightly flavored lemon-garlic cabbage slaw is a perfect simple side dish for your next summer cook-out. But don't just relegate it to the BBQ sides table! I make this delicious salad year-round, for simple weeknight meals, lunches, or a light and crunchy nutritious snack. This easy lemon garlic slaw is dressed with a quick homemade vinaigrette, so it's a vegan recipe (and has no mayonnaise).
Equipment
- 1 food processor or sharp knife & cutting board
- 1 large mixing bowl
- tongs or serving spoons
Ingredients
- 2 lbs red or green cabbage (one small-medium or ½ large)
- ¼ cup extra virgin olive oil
- 3 tbsp lemon juice (juice and zest of 1 large lemon or equivalent)
- 3 tbsp fresh parsley (optional, or other fresh herbs to taste)
- 3-5 cloves garlic (or to taste)
- 1 tbsp Dijon or coarse brown mustard
- 1¾ tsp kosher salt (or to taste)
- ¾ tsp black pepper (or to taste)
- ½ tsp ground coriander (optional)
Instructions
prep dressing ingredients
- Wash the lemon with warm water, and grate the zest with a microplane or fine grater into a large bowl.
- Cut the lemon in half, and squeeze the juice with a lemon juicer, or using a wooden spoon as a reamer to get all of the juice.
- Strain out any lemon seeds, but add the pulp and juice to the bowl.
- Add the mustard, black pepper, and chopped fresh herbs, and any other seasonings to the bowl.
- Peel the garlic, crush with the side of your knife, and chop with the most of the salt until it is very finely minced or crushed into a garlic paste.
- Whisk all together with the olive oil to make a dressing. Taste, and adjust seasoning if desired.
prep cabbage
- Remove any wilted or discolored outer leaves, rinse the cabbage head, and cut into quarters.
- Cut the tough core from each quarter, then shave or chop into fine sliced cabbage.
- If you are cutting the cabbage by hand, you may want to cut the large wedges into 1/8ths to make smaller pieces when you chop parallel to the direction of the leaves.
- For a food processor, cut the cored wedges to size so that they will fit into the chute of the food processor.
season & toss cabbage salad
- Add the cabbage to the bowl, and sprinkle with the remaining salt.
- Toss thoroughly with the dressing in the bottom of the bowl until the cabbage is well coated and the dressing is evenly distributed.
- The slaw may look a bit dry, but the cabbage will release a lot of moisture once it is in contact with the salt and the rest of the dressing.
chill & serve slaw
- You can serve the cabbage salad immediately, but the flavor and texture is better if you make it at least 15-20 minutes ahead of time.
- Chill the lemon garlic slaw if possible before serving. This makes the salad even more refreshing, and gives the slaw time for the flavors come together.
Notes
Variation: You can also lightly saute or braise the dressed cabbage for a hot side dish which is especially nice in colder weather.
Notes on Nutritional Information:
Values shown are estimates for informational purposes only, and calculated using green cabbage and Dijon mustard.
Nutrition
Calories: 93kcalCarbohydrates: 8gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 551mgPotassium: 218mgFiber: 3gSugar: 4gVitamin A: 240IUVitamin C: 46mgCalcium: 53mgIron: 1mg
Tried this recipe?Let us know how it was!
