quick + easy tri-colored slaw
We still have one more month of summer lovin' weather here in Chicago and I'm trying to soak up as many dishes with fresh veggies before the dreaded cold front heads our way. This tri-colored slaw is super stinkin' easy, seriously ANYONE can throw this together. I am not one for store bought dressings because of the amount of weird ingredients some have but, I found stumbled upon this brand at my local health food store. They contain very low ingredients and are super friendly for a wide variety of diets. I decided to experiment with their Lemon + Garlic dressing with this slaw and it turned out to be great! You could easily make your own if you already have ingredients in your fridge - but I highly recommend giving this one a try!
This super easy slaw is a great compliment to any grilled protein (salmon, steak, BBQ chicken!) or piled on top of any sandwich. I'm not a vegan but I love experimenting with recipes and paying attention to the amount of meat I eat during the week. With that being said, I piled this slaw on top of 2 toasted slices of Dave's Killer White Bread Done Right (my new favorite bread brand), garlic mayo, and Upton's Bar-B-Que Jackfruit. It was so delicious! I seriously couldn't get over how well all of the flavors and the slaw adds that extra bit of crunch I think every sandwich needs. Make this slaw at your next weekend BBQ and your guests will not be disappointed.
Easy Tri-Colored Slaw
1 small head of purple cabbage, shredded
1.5 cups of green kale, chopped small
1 cup of carrot shreds
¼ cup of Italian parsley, roughly chopped
Squeeze of lemon juice
Extra Virgin Olive Oil
Salt + pepper to taste
Add veggies to a large bowl. You can really eye ball the amount you use here. I wanted to have more cabbage to kale/carrot ratio, so I could really admire the beautiful purple color.
Pour the dressing over the veggies and toss. Salt + pepper to taste.
Right before serving, I like to squeeze a bit of lemon juice over the top and drizzle a bit of extra olive oil on top. Garnish with more parsley on top and devour.