Fresh & Simple Summer Slaw

I love any dish that can be used in a number of ways and if it is easy to make and can be stored ahead that is even better yet!  That’s probably why I’ve been making this GORGEOUS summer slaw on the regular.  No cooking, just rinsing, chopping and instantly a perfect accompanier to any meal.  Plus, it makes volumes which is great for bbq get-togethers.

Let’s break down my top list of what to include in a summer slaw.  Stretch your imagination and include more (or less), but in my opinion anything with cilantro and lime is summer perfection!  As always, use organic options as much as you can.

Red cabbage is the primary ingredient here.  I prefer this to its green counterpart in the raw eating department.  Red cabbage is easier on the stomach and power-packed with phytochemicals, antioxidants, vitamins and minerals.  Red cabbage is low in calories, but high in dietary fiber.  Basically it helps you feel full and minimize the sensation to overeat.

Chopping red cabbage is easy.  If you narrowly slice a piece off down the side, the ribbons will beautifully peel away and are instantly ready for the bowl.  Use about 4 cups of these ribbons in your slaw.

Next (and honestly this can be done in any order), julienne an organic bell pepper, color of your choosing.  Here I used a yellow bell.  Did you know that a bell pepper contains a similar quantity of beta-carotene to its carrot counterpart?  2 veggies to assist your rocking sunglass wearing summer eyes!  Grab 3-4 carrots and shred on a grater to throw into your slaw.

Take about a ½ of bunch of green onions/scallions and cut them off into rings and add to the slaw.  You may remember my shear tip from another one of my cabbage favorite recipes.  Sometimes used as a garnish, this veggie is not to be overlooked.  They are low in calories and contain a good amount of dietary fiber (like their red buddy above).  Scallions are also packed with Vitamin K.  Just half a cup of scallions can meet your Vitamin K requirement for the day!

On to the pièce de résistance.  The staples in my summer arsenal, the loves of my summer life (ok a bit too far, I know :p).  Cilantro and Lime!  I swear this pair makes any food better.  Grab a handful of cilantro and wash it thoroughly.  Cilantro can be dirty and gritty so soak it a few times, then pull off the stems, give them a rough chop and add to your bowl.  Did you know that the little leaves of cilantro help to rid your body of heavy metals?  When metals such as arsenic, aluminum, lead and mercury enter our body, they can set up camp in our tissues and cause an array of issues (heart disease, hormonal imbalances, infertility, etc.).  Cilantro can bind these toxic metals together, loosening them from the tissue and allowing the body to eliminate them. 

Next grab a lime to taste and squeeze that baby all over your slaw.  Lime does wonders helping the body with weight loss and one lime provides 32% of the daily recommended Vitamin C intake.  Squeeze, squeeze away.


Now if you want the slaw to keep and plan on using it for different dishes, then stop there.  If you want to eat your slaw like a side dish then proceed to dress it with more lime, evoo, honey and salt and pepper to taste. 

My latest use for the slaw was to make fresh fish tacos.  Seen below, these fish tacos utilize a fun blue corn shell, a bed of red leaf lettuce, fresh sautéed lemon sole and a heap of slaw with more and more lime to use as you wish.  This is also a great way to hide veggies or protein for the kids in case they are averse to trying new things.  My son eagerly picked out the red cabbage and my daughter the shredded carrots.  :p



Enjoy and feel free to drop me a line and let me know how you use your slaw. 


Fresh & Simple Summer Slaw

An easy to make summer slaw that stands by itself or can accent another meal.  Makes volumes and can be made ahead.  Bring with you to summer bbqs and enjoy!

Course Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Author hhk


  • 4 Cups Red Cabbage (sliced)
  • 1 Bell Pepper (julienned)
  • 3-4 Carrots (shredded)
  • 1/2 bunch Scallions/Green Onions (chopped into rings)
  • 1 handful Cilantro (chopped)
  • 1 Lime (squeezed)


  1. Prepare all veggies per preparation method above.  

    Combine in a pretty bowl.  

    Toss with the squeezed Lime and Enjoy!


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