I have been cooped up for the last 5 months in the cold and snow…the last thing I want to do once the weather is as gorgeous as it has been, is sit in front of the stove! I’m a bit like a sun deprived, vitamin D depleted, caged animal.
I love cool coleslaw as a side dish on a warm evening – fast, nourishing, and NO cooking (HERE is my original coleslaw recipe I posted last year! It is SO yummy!).
So why mess with such a good thing and make a different kind of coleslaw?!
- Sometimes I just have different veggies around than cabbage so I’ve created different “coleslaw” combos.
- I have little ones with molars still coming in and raw cabbage can be harder to chew – they can do it – especially my now big girl, but my 2 year old needs it cut up pretty thoroughly to get it down good 😉
- My biggest reason for playing around with different coleslaw options is because raw cabbage is considered a “goitrogen”. I have thyroid issues, and goitrogenic veggies (mostly cruciferous like cabbage, broccoli, and spinach), when eaten raw, affect the thyroid in a negative way. I let myself have raw cabbage in coleslaw form a handful of times in the summer because I really love it! But I do try limiting raw cabbage as much as I can. HERE and HERE are great reads on goitrogens if you want to learn more!
- 4 large or 6 smaller zucchini, julienned (I have a great julienne peeler!)
- ½ red onion sliced thin (white onion is fine too but I love the purple color!)
- 1 tsp sea salt
- 2 carrots shredded (you could julienne this too but I have little ones that chew the shredded easier!)
- ½ cup full fat sour cream or homemade mayo. (If you are dairy free try coconut milk yogurt, or homemade mayo!)
- 1 TB lemon juice
- 1 TB raw honey
- 2 tsp garlic powder
- 2 tsp parsley flakes
- ⅛ cayenne pepper (optional if you don’t like the kick!)
- ¼ tsp pepper
- Put the julienned zucchini and the sliced onion in a strainer with the sea salt and combine. Let this mixture drain for a few minutes while you put the dressing together. The salt draws out the water in the zucchini and onions – your coleslaw will be too runny if you don’t do this 😉 This should also be enough salt to season the dish – you could add more at the end if you need it to taste.
- Whisk the sour cream, lemon juice, honey, and seasonings in a small mixing bowl to make the dressing.
- Use a paper towel to gently dab/squeeze out the water from the draining zucchini/onion mixture.
- Put the zucchini, onion, and carrots in a serving bowl, pour the dressing over top, and combine.
- Refrigerate leftovers up to a week.
- This makes enough for a few dinners and/or lunches for us. You can double up for a large crowd/picnic, or scale it back if you only want enough for one dinner. It keeps well in the fridge for a week so I like having it around – sometimes just a good sized bowl of this is enough of a lunch for me 😉
- The zucchini becomes more of a softer texture once the salt hits it – some people call them zucchini noodles! They have a “bite” to them enough when you don’t cook them that it is still a great texture for “coleslaw”.
- THIS is the great julienne peeler I just LOVE 😉 I use it all the time to make fun veggie strips for the girls to munch on – it makes harder veggies small enough for easy chewing!
- I just love THIS serving and storing bowl. I make the coleslaw right in the pretty glass bowl and it is perfect for bringing to a picnic or storing in the fridge because of the air tight top. Mine came with a nice travel case that you can put ice packs in too 🙂
- HERE is a great dairy free mayo recipe if you are dairy free and/or don’t want to use the sour cream. When I use sour cream, I usually opt for the full fat Daisy sour cream since it is the only option where I live that doesn’t have any crazy added ingredients and uses whole milk.
- Cucumbers, yellow squash, asparagus all work great for this! Give them all a try and let me know what you like the best!
- Batch it up for quick packing lunches at work or school!
Let me know what you think if you try it!