Any-Veggie Slaw

Get more of the good stuff on your plate with these variations of vibrant slaws. Prepare them ahead and tuck them in the fridge for a jump start on veggie-full meals throughout the week.

Prep Time:
15 mins
Total Time:
15 mins
5 cups


  • 3 cups shredded napa cabbage

  • 1 cup thinly sliced yellow bell pepper

  • 1 cup bias-sliced snow pea pods

  • ¼ cup thinly sliced green onion


  • ¼ cup white wine vinegar

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons chopped flat-leaf (Italian) parsley

  • 1 tablespoon honey

  • 1 teaspoon chopped fresh tarragon

  • ½ teaspoon Dijon mustard

  • ½ teaspoon kosher salt

  • ¼ teaspoon ground black pepper


  1. Combine cabbage, bell pepper, snow pea pods, and green onion in a bowl.

  2. Shake together vinegar, oil, parsley, honey, tarragon, mustard, salt, and pepper for vinaigrette in a small covered jar.

  3. Store veggie mixture and vinaigrette separately in the refrigerator up to 3 days. Toss together and chill up to 24 hours before serving as a slaw to let flavors combine.

Cook's Note:

You can use green, red, or napa cabbage, and 2 cups any mixed shredded veggies (such as carrots, radishes, broccoli stems, parsnips, celeriac, bell peppers, or snow peas). You can use avocado or canola oil instead of olive, basil instead of parsley, and dill, oregano, or rosemary instead of tarragon.


Red Cabbage and Broccoli Slaw: 3 cups shredded red cabbage + 1 cup shredded broccoli stems + 1 cup shredded celeriac

Green Cabbage and Radish Slaw: 3 cups shredded green cabbage + 1 cup shredded carrot + 1/2 cup shredded radishes + 1/2 cup shredded parsnips

Smart Uses:

Mix into pasta or pasta salad: Add 1 to 2 cups undressed slaw to boiling pasta the last 2 minutes of cooking. Drain in a colander. Rinse with cold water to chill if serving cold; drain well. Add vinaigrette and toss to combine.

Stir into scrambled eggs or quiche: Cook 1 cup undressed slaw in a large skillet in 1 tablespoon hot vegetable oil until tender, about 8 minutes, then add to scrambled eggs or quiche.

Tuck into tacos: Use 3 tablespoons slaw (dressed or not) per taco.

Nutrition Facts (per serving)

44 Calories
3g Fat
5g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 44
% Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Sodium 107mg 5%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 3%
Total Sugars 3g
Protein 1g
Vitamin C 41mg 205%
Calcium 27mg 2%
Iron 1mg 3%
Potassium 120mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love