Easy & Refreshing
Listen up! This Summer Slaw? It’s a showstopper. Super easy, refreshing, and the perfect sidekick to just about any meal. You’ll want to keep a batch of this bad boy in your fridge—always ready to go whenever you need it. I even throw it on my eggs in the morning (don’t judge me, it’s that good!).
Let me tell you, this recipe was an absolute hit at our Memorial Day party, and ever since, I’ve kept a steady supply in the fridge. It’s a crowd-pleaser, a staple, and a total flavor bomb.
Here’s the deal: you need a food processor to make this slaw work. If you don’t have one yet, trust me—get one! I use mine daily for everything, and it’s changed the way I cook.
Other tools I swear by for this recipe (and pretty much everything in the kitchen) include:
- A lemon juicer (makes your life WAY easier)
- Garlic press (because no one has time to chop garlic by hand)
- Stainless steel bowls with tight-fitting lids (keep everything fresh without pesky BPA leeching into your food)
- A sharp chef’s knife (trust me, you’ll thank me later)
- A solid wooden cutting board (you just can’t beat it)
Good tools make cooking not just easier, but a whole lot more fun. It’s like magic, only better.
Now, here’s the fun part: this slaw lasts a full week (or even longer) in the fridge, and it actually gets better with time. So, it’s not just easy to make—it gets better every day!
Boost Your Gut Health
Here’s something you might not know: cabbage is part of the Brassica family, which also includes broccoli, cauliflower, Brussels sprouts, kale, arugula, bok choy, radishes, turnips… and the list goes on.
So why should you care?
Because the Brassica family contains compounds that your gut bacteria love—and those compounds can have a huge impact on your gut health. They help encourage the growth of beneficial bacteria that your body needs for optimal digestion.
Now, you might be thinking, “Yeah, that’s great, but I can’t tolerate cruciferous vegetables. My doctor even told me to go on a Low FODMAP diet.“
If that’s you, I urge you to read my article on why the Low FODMAP diet might not be the real solution to your digestive issues. This is one thing you don’t want to overlook!
Hormone Balancer
But wait, there’s more—cabbage isn’t just good for digestion. It can actually help balance your hormones. That’s right. Many women deal with something called Estrogen Dominance, which can lead to uncomfortable symptoms like PMS, mood swings, breast tenderness, cramping, and conditions like Endometriosis.
Here’s where cabbage comes in: it contains a compound called indole-3-carbinol, which helps your body produce less potent forms of estrogen which can help ease those annoying symptoms of estrogen dominance.
So, if that’s not enough to get you to eat this Summer Slaw, I don’t know what will!
A Couple of Notes
I use sucanat in place of white sugar. Sucanat (which stands for Sugar Cane Natural) is a less refined version of white sugar. The reason why I like it is that: 1.) it’s less refined and causes less of a spike in blood sugar and 2.) it retains all of it’s nutrients like iron, calcium, vitamin B6 and potassium.
Also, in all of my recipes you might notice I note “organic”. I always encourage you to purchase organic when you can. Organic foods will have fewer pesticides which means you’re exposed to fewer potentially harmful chemicals.
If you don’t know about the dirty dozen and clean fifteen, read on here and get familiar.
Now, let’s get to the recipe!
Summer Coleslaw
Equipment
- Food Processor
- Garlic Press (optional)
- Chef Knife
- Cutting Board
- Lemon juicer
- Large stainless steel, glass, or ceramic bowl with tight fitting lid
Ingredients
- 1 large head of cabbage (green or red will do)
- 3 medium organic carrots, unpeeled
- 3 tbsp organic extra virgin olive oil
- 1 whole freshly squeezed lemon
- 1/4 cup organic raw apple cider vinegar (bragg's or trader joe's works great!)
- 2 tsp sea salt
- 2 tbsp sucanat (can subs coconut sugar)
- 2 cloves garlic, crushed
Instructions
- Using your chef knife and cutting board, slice cabbage into more manageable chunks.
- With your food processor on the SLICE setting, insert cabbage using pusher. Alternatively, you can use a box grater or mandolin. Empty sliced cabbage into your large bowl.
- With your food processor on the SHRED setting, insert carrots using pusher. Alternatively, you can use a box grater or mandolin. Empty shredded carrots into your large bowl with the cabbage.
- Add freshly squeezed lemon, olive oil, vinegar, salt, sucanat, and crushed garlic to your cabbage & carrot bowl. With clean hands, begin massaging ingredients into cabbage and carrot mixture.
- Store in tightly covered stainless steel, glass or ceramic bowl in your fridge. Best if allowed to marinate 30 minutes but can be eaten immediately. Good for a week or longer. Enjoy!