Summer Slaw: cabbage, chutney, coconut, onion, cilantro, nuts Happy almost-solstice everyone!
In honor of summer, I've crafted another delightful picnic or barbeque side dish. I'm a big fan of this recipe because it is fresh, holds together well for a day or two in the fridge, and has a creaminess to it, without any dairy, expensive coconut milk or complicated nut pureé. Also, its an easy recipe to throw together, because the chutney takes care of all the complicated flavor work.
Simple Summer Slaw with Chutney (GF, lactose free, vegan)
3 cups red cabbage, chopped
1/2 cup chutney*
1/3 cup unsweetend shredded coconut
2 green onions, minced
A handful of cilantro, minced (optional)
1/2 cup sunflower seeds, pumpkin seeds or chopped almonds
Combine the cabbage, chutney, coconut, onions and cilantro. These guys can hang out together all day or in the fridge overnight, depending on how crunchy or soupy you like your slaw. I like to keep the nuts/seeds separate until serving time so they still pack some crunch. Top the slaw with the nuts or seeds as a garnish and serve. This recipe will serve 4-6 as a side dish.
*storebought chutneys are likely to have a lot more sugar and salt, so you may need to use less of them in this recipe. Check out the fabulous lower-sugar chuneys here at SweetAllium!
In honor of summer, I've crafted another delightful picnic or barbeque side dish. I'm a big fan of this recipe because it is fresh, holds together well for a day or two in the fridge, and has a creaminess to it, without any dairy, expensive coconut milk or complicated nut pureé. Also, its an easy recipe to throw together, because the chutney takes care of all the complicated flavor work.
Simple Summer Slaw with Chutney (GF, lactose free, vegan)
3 cups red cabbage, chopped
1/2 cup chutney*
1/3 cup unsweetend shredded coconut
2 green onions, minced
A handful of cilantro, minced (optional)
1/2 cup sunflower seeds, pumpkin seeds or chopped almonds
Combine the cabbage, chutney, coconut, onions and cilantro. These guys can hang out together all day or in the fridge overnight, depending on how crunchy or soupy you like your slaw. I like to keep the nuts/seeds separate until serving time so they still pack some crunch. Top the slaw with the nuts or seeds as a garnish and serve. This recipe will serve 4-6 as a side dish.
*storebought chutneys are likely to have a lot more sugar and salt, so you may need to use less of them in this recipe. Check out the fabulous lower-sugar chuneys here at SweetAllium!
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