We call this slaw “crispy-healthy” because the way we suggest preparing it assures it stays crispy, and the dressing has no added salt and minimal saturated fat (the only fat used is olive oil; see the nutritional content below). This slaw dressing is a great improvement over bottled commercial dressings, which tend to be loaded with sodium and/or sugar.
This is also a super-convenient food, because cabbage keeps for weeks, and you can prepare the slaw dressing well in advance. Just be sure keep them separate until shortly before time to serve them, so the cabbage stays crispy! If you mix everything at the outset and then it sits for a day or two, the cabbage will be as limp and lifeless as the stuff you get in fast food restaurants.
We do not recommend shredding the cabbage in a food processor or buying machine-shredded or bagged cabbage, as it will quickly lose its crunch. Fresh cabbage keeps well for weeks and it’s easy enough to just chop off the amount you need!
1/4cupwhite vinegarWe use a mix of balsamic white and rice vinegars
Mix the slaw dressing ingredients in a blender and adjust seasonings to your preference. Set aside or store covered in refrigerator. This can be done days ahead of time! Just don't mix it with the cabbage until you're ready to serve it.
Chop the green cabbage loosely into pieces.
Chop the red cabbage loosely into pieces.
Shred the carrots finely with a cheese grater or shredder. We suggest finely shredded carrots, so they will blend better into the slaw and won’t sink to the bottom. Mix the cabbages and carrots in a bowl.
Add the slaw dressing to the cabbage and carrot mixture shortly before serving, and serve cold.
If you will not be eating all the slaw at one sitting, mix only as much as you will eat (e.g., half of each). Keep the remainder of the ingredients separate until you’re ready to eat more so that the cabbage stays crispy!