This Whole30 Zesty Purple Cabbage Slaw is a great accompaniment to roast meats like my Mojo Roast Pork Shoulder or just about anything grilled. You can make this slaw ahead of time, the day before even. In fact, I would recommend preparing it a day ahead of serving so that the flavours have a chance to get to know each other in the fridge. Letting the Zesty Slaw sit overnight will also help to soften the cabbage.

This recipe is super simple. I’m talking throw-it-all-in-a-bowl-and-mix simple. Then again, that’s kind of the point with slaw, isn’t it? You should be spending time doing more important things, like seasoning your cast-iron skillets or sharpening your knives!

To make your life even simpler, try using a Japanese mandoline to shred the cabbage. My favourite part of this slaw is the texture and a mandoline let’s you shave the cabbage really finely, which is what you’re after here. I’ve had my Benriner Japanese Mandoline for a few years now and it has yet to disappoint – it’s the benchmark as far as mandonlines go.

If you don’t have a mandoline, you can shred the cabbage by hand using a very sharp chef’s knife. Be warned, you will get a pretty good arm workout from slicing through 4 lbs of cabbage.

If you are not currently doing a round of Whole30, try adding a drizzle of honey to the vinaigrette to balance the bitter flavours of the cabbage. Personally, I like the tart flavours of this vinegar-based slaw. It’s a pleasant change from most of the mayo-based coleslaws I grew up eating. The bright, acidity is especially great when you pair this Zesty Slaw with my aforementioned roast pork or other hearty meats that need something to cut through the richness of the fat.

Note that the recipe I provide here is for half of a large cabbage. You can easily double the ingredients and make the entire cabbage. You’ll thank me later.

Give this recipe a go and let me know what you think in the comments below!

Cheers,

Ronny

Whole30 Zesty Purple Cabbage Slaw

INGREDIENTS:

½ purple cabbage – finely shredded using a mandoline

½ cup red onion – finely minced

½ cup fresh cilantro – finely chopped

1 jalapeño – deseeded and finely chopped

¼ cup toasted almonds – roughly chopped

1/2 cup freshly-squeezed orange juice

zest of one lime

juice of half a lime

¼ cup avocado oil

1 tbsp apple cider vinegar

salt and pepper to taste

 

METHOD:

  1. Whisk together orange juice, lime juice, lime zest, avocado oil, apple cider vinegar, salt and pepper. Set aside.
  2. To a large mixing bowl, add purple cabbage, red onion, cilantro, and jalapeño. Pour in the dressing and toss everything to combine. Cover with plastic wrap and refrigerate one hour. Taste for seasoning and adjust as required.
  3. Before serving, garnish with chopped toasted almonds.