My Favorite Smoky Cabbage Slaw
I love a good crunchy slaw. All the colors, simple tangy dressing with all the freshness from herbs, garlic and shallots. I love adding in red bell peppers and carrots – adds more than just cabbage to your slaw.
It’s the perfect side to my Simple Mexican Pulled Pork
Here is the Ingredients list
- Napa Cabbage
- Purple Cabbage
- Savory Cabbage
- Carrots
- Red Bell Pepper
- Scallions + Cilantro
- Avocado Mayo
- Apple Cider Vinegar
- Shallots + Garlic
- Smoked Paprika
Slaw can certainly be enjoyed on it’s own but it’s so much better with my Simple Mexican Pulled Pork. The tender pieces of meat coated with the pan sauce of roasted tomatoes, garlic and cumin.
The combinations of warm and crunchy. Fresh with slow cooked. So good.
More side dishes to try!
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My Favorite Smoky Cabbage Slaw
- Total Time: 5 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
The best and fastest slaw to pair with my Mexican Style Pulled Pork.
Ingredients
Scale
- 2 napa cabbage heads, thinly sliced
- 1/3 of a medium to small purple cabbage, thinly sliced
- 1 cup savory cabbage, thinly sliced
- 3–4 carrots peeled or grated
- 1 red bell pepper, small diced
- 3 scallions, thinly sliced
- 1 handful cilantro, roughly chopped
- 3/4 cup avocado mayo
- 1/4 cup apple cider vinegar
- 1 large or 2 medium shallots, minced
- 2 garlic cloves, minced
- 1 tablespoon smoked paprika
- 1/2 teaspoon red pepper flakes
- juice from 1/2 a lemon
- 1 pinch salt and pepper, more to taste
Instructions
- Place the 3 cabbages in a medium to large mixing bowl. Toss in the carrots, bell pepper, scallions and cilantro.
- In another bowl, combine the remaining ingredients with a whisk until smooth.
- Pour the slaw dressing over the cabbage mixture. Using tongs mix to fully coat everything. Taste test for more salt and pepper, if desired.
- Prep Time: 5
- Category: side dish
- Method: raw
- Cuisine: side dish
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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Hi, I'm Kat. Thanks for being here.
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