Fresh, make-ahead, healthy sides
Allison Day, RHN
Spring is here! Yummy vegetable slaws transition seamlessly into warmer weather.
With hearty winter comfort foods now retired and salad season on the horizon, it’s easy to get excited about the textural playground of slaws. Summer’s tender greens have a way to go before they land in our salad bowls, but that doesn’t mean skipping fresh sides altogether. Vegetable slaws are a welcome compromise, transitioning seamlessly into warmer weather by incorporating both winter vegetables, now left raw, and the essence of springtime produce.
Best of all, slaws can be made ahead. Slaws work as well eaten at home as a side dish as they do in a take-to-work lunch; most even benefit from being marinated overnight in the refrigerator.
There’s no need to get fussy. Slaw components can be shredded with a food processor if desired; however, a sharp knife, grater, and a little elbow grease will also get the job done.
The textures in these slaws, along with their adventurous flavour profiles, can sate even the most steadfast salad skeptic. For an unexpected side dish that reaches beyond cabbage and mayonnaise, try these five fresh takes on slaw. There won’t be a shred left.
Slaw tips and tricks