vegan confetti slaw

Confetti slaw is generally accepted to be some combination of shredded vegetables, usually including cabbage and carrot. Some versions add onion, bell pepper or even jalapeno. My version is red and green cabbage + carrots and lots of herbs and a vegan dressing. This makes quite a lot. I developed the recipe considering a 4th of July cookout, but then COVID hit, and all partying ceased. So this recipe ended up feeding my spouse and I….for days. I added toasted pumpkin seeds to later versions and finally ended up adding a dollop of whole-milk Greek yogurt to the last serving to give it a little tang. But the original version is indeed vegan.

Another cool thing about this recipe is that it uses cabbage. We love to grow cabbage in the South and while some people love it, especially fried, for others, it’s a hard sell. Here is a way to use quite a bit of a head of cabbage. By combining it with the relative sweetness of carrots and the freshness of herbs, it somewhat downplays the pungentness of cabbage.

I hope you enjoy The Helpful Plate’s version of Confetti Slaw.

Ingredients:

3 cups chopped green cabbage

2 cups chopped red cabbage

1.5 cups grated carrots

1 - 1.5 cups loosely packed herbs, chopped - I combined in equal portions, spearmint leaves, Italian parsley and basil

Dressing:

3 Tbs olive oil

Zest and juice from 1 lemon

1 Tbs apple cider vinegar

1 Tbs honey

1 tsp minced garlic

1/2 tsp salt

Instructions:

  1. To make dressing, whisk together all dressing ingredients.

  2. To a large bowl, add cabbage, carrots and herbs. Toss to combine.

  3. Add dressing to vegetables and stir thoroughly to coat.

  4. Refrigerate for at least 1 hour before serving.

Serving and storage notes: This makes 8 servings but keeps well for 5 days refrigerated.