The Slaw Solution

Before I moved to Virginia I thought it had to be raining for it to be 100% humidity.

Silly me.

Before I moved to Virginia I thought a women had to be at least nearing the end of her child bearing years to be called “Ma’am”.

Silly me.

And before I moved to Virginia I thought it was impossible for me to get tired of eating green garden salads.

Silly me.

Okay, so that last one probably has more to do with the fact that my green salads are made up swiss chard and beet greens that are getting more tough mature with every passing heat wave.  But when there is so much great green-age in the garden, it seems silly to purchase some nice crunchy, watery, crisp lettuce…mmm…lettuce….

With a fridge full of historic cabbage and a hankering for something crunchy and fresh it was time for a new kind of salad.

Enter slaw.

Not just any slaw.  Mayo-free slaw.  (never been a fan of the mayo)

The Anti-Mayo Slaw Solution

Makes one large, backyard party bowl or two big servings and lots of leftovers


  • 4 cups shredded green cabbage*
  • 4 cups shredding red cabbage
  • 1 small shredded red onion
  • 3 grated carrots
  • chopped cilantro to taste
  • 1/4 cup slivered pickled ginger (optional)
Place all the shredded/grated/chopped/slivered veg in a large bowl.
*I used a Savoy cabbage (from Monticello!).  It worked awesome because it is more delicate than green cabbage and soaks up the dressing fast.  Green will work just fine if you can’t find Savoy.
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons toasted sesame seed oil
  • juice from one juicy lime
  • 1 teaspoon honey
  • pinch of salt
  • red chili pepper flakes to taste (Like it hot? Add more! Sensitive tongue? Add less!)
Please tell me you have a food processor.  Otherwise, grab a good long ‘n sharp knife and start chopping.
Whisk dressing ingredients together.  Pour over shredded veg and mix thoroughly (very clean hands work really well for this part!).  The dressing will seem a little scant but the cabbage release some juice and there should be plenty to go around.  Taste test.  Add more chili. 🙂
Give the salad at least 15 minutes to soak up the flava, mixing occasionally, before serving.  Like most slaw, this one keeps well in the fridge and what it loses in fresh crunch on the second day it makes up for in marinated goodness.
Serve with a sprinkling of toasted sesame seeds if you’re into that sort of thing.
Add bean sprouts for even more crunch and some protein!
I’ve been loving a combo of mung bean and french lentil sprouts lately.  They take only 2-3 days to grow and are nutrient packed.
It’s a yoga day for me and I am SO looking forward to it!  The heat is intense but I may as well use it to help my already-warm muscles get a deep stretch.