Summer Slaw Recipes

If you know me, you know how much I enjoy being in the kitchen creating delicious, nutritious meals for my loved ones!

For the past few months I’ve been taking time to write down some of my favorite concoctions into legible recipes!

Here’s a sneak preview of what’s the come.

Summer slaws are crispy, crunchy, tangy, and cooling for the hotter weather. Perfect as a sandwich and taco topping or eat it straight up out of the jar!

If you try the recipe please let me know how it turned out!

Thank you from my heart,

Julie Bloom

My Favorite Summer Slaw Recipes

Ayurvedic Slaw

Ingredients:

1 Medium Head of green or purple cabbage (4 cups)

1 or 2 Serrano peppers

¼ cup of unsweetened coconut flakes

¼ cup of chopped cilantro

1 teaspoon of yellow or black mustard seeds (I often use a combo of both)

¼ cup of cilantro

1-2 Tablespoons of olive oil

¼ teaspoon of Turmeric

Juice of 1 lime or ½ teaspoon lemon juice

1 tsp salt

Dash black pepper

Instructions:

Cabbage Slaw

1. Thinly slice the cabbage. Remove any flimsy outer layers of the cabbage and discard the core. The thinner the better. 

2. Place shredded cabbage in a large mixing bowl. Drizzle the cabbage with a scant tablespoon of olive oil. 

3. Sprinkle the cabbage with a generous pinch of salt. Give the cabbage a couple tosses then let rest while you prep the rest.

4. Slice the serranos into half moons, only keep the seeds if you like extra spice. 

5. Chop cilantro leaves into bite-size tender pieces

6. Add the serranos, chopped cilantro, and coconut flakes to the cabbage mixture. Evenly toss the mixture 

Mustard Seed Tempering

1. Heat 1 Tablespoon of Olive Oil in a small pan on medium heat. Place 1 teaspoon of mustard seeds into oil and cover with a lid. Toast the seeds for 30-45 seconds. The mustard seeds will start popping and begin to smell fragrant like popcorn. Remove from heat. 

2. While still hot, add a ¼ teaspoon of turmeric powder and a dash of black pepper to the toasted mustard seeds.

3. Next pour the tempering on the cabbage mixture. Make sure to really scrape all the spicy goodness from the pan! Fully coat the cabbage with the tempering to produce a tender, golden, spicy, tangy, sweet ayurvedic slaw! You can totally experiment with the ratio of any of the ingredients until you dial in your most scrumptious version of ayurvedic slaw.

Curtido (Mexican Slaw)

Ingredients:

1 Medium head of green cabbage, cored and very thinly sliced (about 4-5 cups)

2 carrots peeled and shredded 

⅓ cup of cilantro, chopped

1 jalapeno, cut into half moons

3 tablespoons apple cider vinegar

1 teaspoon of sugar

1 teaspoon of salt

Drizzle of EVOO

Instructions:

1. Thinly slice the cabbage. Remove any flimsy outer layers of the cabbage and discard the core. The thinner the better. Place shredded cabbage in a large mixing bowl.

2. Peel and shred the carrots. I like to use a vegetable peeler for thin strips of carrot. You can also use a grater for finer shreds.

3. Slice the jalapeno into half moons, only keep the seeds if you like extra spice. 

4. Chop cilantro leaves into bite-size tender pieces. Place the cabbage, carrots, cilantro, and jalapeno into a large mixing bowl. 

5. Drizzle the mixture with a scant drizzle of olive oil. Sprinkle a generous helping of salt. 

6. Give the cabbage mixture a couple tosses then let rest while you prep the rest.

7. Mix sugar and apple cider vinegar in a small saucepan on low heat until sugar is dissolved.

8. Pour the brine over the vegetables and toss. Press and massage the cabbage as you toss to coat the mixture. Store in a jar at room temperature for 1 hour. Then serve. This will be good to eat for up to  2 weeks and will continue to get tangier over time!