Sunday evening dinners at our house tend to go a little southern. I like making more traditional foods that I grew up eating. Cole slaw is one of those side dishes that I watched my Mom & Grandma make for just about every meal.
Traditional southern cole slaw is made with cabbage that has been finely chopped or grated by hand. It has a creamy, tangy dressing that is made with full fat mayonnaise, apple cider vinegar, salt, pepper and a little sugar.
I love to make cole slaw as a side dish for any meal that needs a little something tangy as a compliment to a more heavy dish. I slow cooked a Boston Butt roast in my dutch oven yesterday and knew that cole slaw would be the perfect side dish.
I had a bunch of fresh veggies in the fridge and wanted to try to incorporate them in the cole slaw AND make it more healthy. I came up with the idea to completely cut out the mayonnaise and make a apple cider vinaigrette for the dressing.
Did you know that cole slaw could actually be good for you?
Cabbage is an excellent source of vitamin K, vitamin C and vitamin B6. It is also a very good source of manganese, dietary fiber, potassium, vitamin B1, folate and copper. Additionally, cabbage is a good source of choline, phosphorus, vitamin B2, magnesium, calcium, selenium, iron, pantothenic acid, protein and niacin.
The highest amount of Vitamin C in a bell pepper is concentrated in the red variety. Red bell pepperscontain several phytochemicals and carotenoids, particularly beta-carotene, which lavish you with antioxidant and anti-inflammatory benefits. The capsaicin in bell peppers has multiple health benefits.
Sweet corn is loaded with lutein and zeaxanthin, two phytochemicals that promote healthy vision. A midsize ear also offers a helpful 3-gram dose of dietary fiber.
Growing up, I used to be stuck with the job of grating the cabbage…a task I hated. Maybe that is why I always spend a tiny bit more and buy the pre-shredded cabbage. Life is so much easier this way!
I absolutely love roasted corn. It makes such a big impact in any salad that you add it to. You can either roast it on the grill wrapped in foil or in a frying pan with a tiny bit of olive oil. All you want to do is slightly char each side of the corn.
I was so happy with the final dish. It was the perfect combination of crunchy, sweet & tangy. I hope that you enjoy!
*Please note this recipe was made to feed roughly 7 people.*
3/4 Bag Of Shredded Cabbage
2 Ears Of Sweet Corn – Roasted & Cut Off the Cob
5 Mini Sweet Peppers – Halved, Seeded & Chopped
1 Jalapeno – Halved, Seeded & Chopped
1/2 Purple Onion – Diced
3 TBSP. Olive Oil
3 – 4 TBSP. Apple Cider Vinegar
Salt & Pepper To Taste
1/2 TSP. Sugar
In a large mixing bowl, mix first 5 ingredients. In a separate bowl, mix together olive oil, apple cider vinegar, slat, pepper & sugar.
Pour dressing over slaw mixture. You might need to add more salt & pepper or sugar depending on your family’s tastes.
Store cole in slaw in an airtight container in the fridge for up to 2 days.