Favorite Quick Slaw
Whether served alongside burgers, wraps, or as a standalone side, I feel slaws are both underrated and often mistreated by fast food chains. They can be so much more—the incredible combo of crunch, creaminess, and tang deserves more love. So, here’s a super quick slaw idea that will not only elevate your everyday meals but might even convince you to eat it all by itself. To get a slaw right, it’s important to cut the vegetables into thin batons or shreds, limit the vegetable or fruit elements to three, and restrict the allium component (like onion or garlic) to just one. As for the dressing, always taste it before mixing it with the vegetables, and never combine the dressing too far in advance, as it will make the whole thing soggy.
Ingredients (as a side for 6)
1 small purple cabbage, core removed and head shredded or thinly sliced (roughly 650g) – substitute with green cabbage
1 apple (i like honeycrisp or gala, but feel free to use any sweet & tart variety), thinly sliced into batons
150g peeled and shredded kohlrabi (feel free to substitute with radish or carrot)
2 scallions, thinly sliced
15g cilantro or parsley, finely chopped
1 tbsp lime zest (substitute with lemon or orange)
1 tbsp any neutral oil
1 tsp salt
handful pomegranate seeds (optional)
Dressing
35g kewpie mayonnaise (substitute with vegan mayo)
15g greek yoghurt (substitute with vegan yoghurt)
2 tsp harissa paste (substitute with sriracha, cholula or your favorite hot sauce)
1 tsp neutral oil
1.5 tsp mirin
1 tbsp lime juice (substitute with lemon or orange)
pinch of salt
Directions
In a small bowl, combine and whisk all dressing ingredients until nice and smooth. Keep it aside until ready to serve.
In a large bowl, toss the rest of the ingredients (except pomegranate seeds, if using) until well combined. Once ready to serve, transfer the dressing into the large bowl. Mix really well and adjust seasoning if needed. Top with pomegranate seeds and serve right away