Looking for a summer slaw that tastes just as beautiful as it looks? Fresh mint and basil, plus the season’s best stone fruit give this colorful slaw a summertime taste that’s great for a dinner party, picnic in the park, or even a healthy lunch. The wide variety of vegetables and herbs makes this salad extra nutrient-diverse. Plus, it’s just really pretty to look at.
Here’s what you need:
For the summer slaw:
- 1 bunch lacinato kale, de-stemmed, massaged and thinly sliced (about 1.5 cups)
- 1/4 head red cabbage, thinly sliced
- 1/4 cup radish, thinly sliced
- 1/2 cup carrots, cut into matchsticks
- 2 plums, cut into matchsticks
- 1/2 cup sugar snap peas, thinly sliced at an angle
- 1/4 cup pumpkin seeds
- 1-2 T cilantro
- 1-2 T basil
- 1-2 T mint
- Sea salt (to massage into the kale)
For the dressing:
- 3 T lime juice lime zest
- 2 T avocado oil
- 1 T apple cider vinegar
- Zest of 1 lime
- 1 T honey (optional, you could also use maple syrup or coconut aminos, for sweetness)
- 1 t salt, plus more, to taste
- 1/2 t coriander
- 1/4 t chipotle powder
Here’s what you do:
- After washing, chopping, and prepping all of the veggies for the slaw, throw them in one big bowl.
- Add the salad dressing, herbs and sea salt. Give the salad a good toss, until everything is evenly combined.
- Set the salad aside (the fridge is a good idea) and let it sit for about 30 minutes. The acids in the salad dressing will start to break down some of the toughness of the kale and cabbage. This will also give your salad a chance to let all the flavors mix and mingle.
- Add the pumpkin seeds on top. Marvel at all the beautiful summer colors and flavors.