Spring means colors popping out around every corner. So why not include those bright colors in your food? This colorful–and flavorful–Springtime Confetti Slaw will brighten your plate, and your palate!
Disclaimer: I am not a fan of cabbage. Well, let me correct that just a bit. I’m not a fan of traditional green cabbage. You know, the stuff that is used to make colcannon for St. Patrick’s Day. The leaves used for stuffed cabbage. The side dish drenched in some awful store-bought coleslaw dressing. <shudder> There is an aftertaste that does absolutely nothing for me. There. I said it.
OK, now that I got that out of the way, let me tell you about the kind of cabbage I DO like. I like red cabbage, usually in a salad. I like Napa cabbage, because it’s milder in flavor and is more delicate. I like versions used with fish tacos. The crunch is the perfect topping for a dish like that.
So this version of a beautiful-looking slaw I saw on The Wicked Spatula got me thinking. If I don’t LIKE the regular old run-of-the-mill cabbage in something, why not change it up? So I did, and it was fantastic! A new spring and summer side dish has been born, and it rocks, if I do say so myself.
Like so many dishes that use fresh produce, I love the versatility of the ingredients. If you don’t have one particular thing that is called for, another with similar taste or texture can sub in beautifully. And anything that looks (and tastes!) as beautiful as this Springtime Confetti Slaw is worthy of any outdoor grilling party you may have.
How else would YOU change up this great recipe?
| Servings | Prep Time |
| 8 people | 10 minutes |
| Passive Time |
| 30 minutes |
|
|
|
|
The original version of this dish called for pomegranate seeds, which can be hard to find at your regular grocery store. And the mayo may be too heavy for what you're looking for, so the Greek yogurt is a great sub here. The citrus could be changed up, too. Oh, the possibilities--and the fantastic flavors--that await!
|
- 1/2 head red cabbage, sliced thinly
- 1/2 head Napa cabbage, sliced thinly
- 4 carrots peeled and sliced thinly
- 1 large lime, juiced
- 1 cup low-fat Greek yogurt
- 1/4 cup sunflower seeds
- 1 tsp. chili flakes
- 1/2 cup fresh Italian parsley, chopped
- 1/3 cup cashews, crushed
- Combine the red cabbage, Napa cabbage and sliced carrots in a large bowl.
- Whisk together the lime juice, Greek yogurt, sunflower seeds, parsley and chili flakes.
- Toss with the cabbage and carrots.
- Cover and refrigerate for 30 minutes to allow the flavors to marry.
- Sprinkle with the cashews and serve with your favorite BBQ!
If you like regular green cabbage, go ahead and add it here. If you aren't a fan of either that or Napa cabbage, use a hearty green like kale or regular spinach. You really can't go wrong! This makes for a great potluck dish, too--just remember to adjust the heat of the chili for a crowd or for kids.
The crunch of the veggies, the creaminess of the yogurt, and the zing of the chilis make for the perfect side dish for any BBQ you can find. Yummers!
I’ve been obsessed with crunchy purple cabbage lately so I love the idea of making a slaw, especially one that is as colorful as this! Looks great!
I am definitely intrigued by this because it sounds like you and I have many of the same issues with cabbages and cole slaw! This looks wonderful–and so much more colorful!
I love all kinds of cabbage, this sounds wonderful! The color are so pretty too.
I love Napa cabbage and I’m so glad to see it added to your beautiful slaw. It makes me long for warm summer days and a barbecue in the back yard. Yum!
I hear you about the cabbage…I enjoy it prepared only certain ways! YOUR slaw is one I’m sure I’d enjoy!
As a girl my goal was to get as many colors as possible on my plate – this certainly fits the bill! Lovely and colorful – just adore your springtime slaw recipe!