Crunchy Slaw
Servings: 0
Ingredients
- 1/4 head red cabbage about 2 cups, shredded
- 1/4 head green cabbage about 2 cups, shredded
- 3 carrots 1 to 1 1/2 cups, shredded
- 1/2 yellow bell pepper sliced thin. Red or orange will do as well.
- 1/2 cup pepitas or other nuts, like peanuts, sunflower seeds, walnuts
- juice from one lemon
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
Instructions
- Chop or shred both cabbages into thin pieces. I used a mandolin. Can also use the food processor, a grater, or a knife.
- Carrots: I buy them already shredded. If using whole carrots, grate them.
- Slice the bell pepper into thin strips.
- Toast the pepitas for a few minutes. Watch them -- they easily go from perfect to burnt!
- Toss together the cabbages, carrots, bell pepper, and pepitas.
- Whisk the lemon juice, salt, cumin, and garlic powder together, and pour over the salad. Mix well.
Notes
It might be a Southern thing to add nuts to slaw. But everyone will love that extra crunch.
Besides a side dish or salad, slaw makes a great topping for the possible burger or vegan sloppy joes.