For my very first recipe, allow me to introduce you to the only slaw I’ve ever liked. Now, that probably gives you a hint that if you’re looking for a traditional mayo-slathered, heavy slaw, you may want to just click on by and continue your quest. But if you’re looking for a refreshing, tangy, sweet, I-could-eat-a-giant-bowl-of-this-and-feel-great option, you’ve found it.
Loaded with cabbage, green apples, carrots, currants, and just a hint of red onion, this is the perfect bright flavour to offset a heavier meal, fill out your summer picnic table, or maybe top your fish tacos, Mom and Dad?
The cast of characters:
We’ve got one large cabbage, approximately six green apples and six large carrots, one small-to-medium red onion, and about 300g (or 2 cups) Greek currants. For the dressing, we’ll be calling on that extra cranberry sauce left over from last holiday season, some apple cider vinegar, maple syrup, and a little sugar, salt, and white pepper to fine-tune the taste.
Let’s start with the dressing. It’s pretty simple: combine all ingredients in a bowl and whisk together!
You can now set that gorgeous red nectar aside while we pay some attention to the fruits and veg, starting with giving them all a good rinse-and-scrub.
And now for the big task: shredding everything. If you have a food processor with a grating attachment, use it! Otherwise, get out that grater and celebrate the workout your triceps (?) are getting. Either way, I generally start by chopping each item into manageable chunks.
Fun fact: I only learned this incredibly efficient way of slicing apples a couple of years ago. You just slice off a big chunk on either side of the core, turn the apple, and then slice off the two smaller chunks. Who knew? I always sliced the whole apple into halves, then quarters, then eighths, and then removed the core by cutting a v-shaped bit out of each slice. I’ve probably saved at least 10 minutes since 2013.
So you grate the apples…
And the carrots (I don’t peel them, just give them a good scrub)…
And the cabbage– let’s talk about cabbage. These things can seem like unbreachable leafy green fortresses, but it’s actually pretty straightforward once you understand the structure you’re dealing with. I generally remove the first couple of leaves (usually quite dirty) and then cut the cabbage in half, aiming to slice directly through the stem/core on the bottom. Or, you know, just off to the side of it. But basically aiming for that point.
And then I cut each of the halves in half, still aiming for that core…
And then, once I can clearly see the core that I’m trying to be rid of, I cut it diagonally out of each quarter…
And then I cut those quarters in half one more time to arrive at 8 nice little cabbage-wedges that fit in the food processor or can be gripped in my tiny hands for grating.
Speaking of grating, we finish up with the cabbage and the red onion…
And then we add the currants and pour that red nectar over the whole pile…
And then we stir the whole mess together until it’s all one big rainbow-mess of deliciousness.
At this point, I recommend covering it and keeping it in the fridge overnight to let all of the flavours really come together. But I also recommend grabbing whatever utensil is nearest-to-hand and digging in. It’s really up to you.
Sweet and Sour Vegan Slaw
Makes about 10 cups of slaw
For the dressing:
1 1/2 cups (400g) cranberry sauce
1/2 cup (120ml) maple syrup
1/2 cup (120ml) apple cider vinegar
1/4 cup (55g) caster sugar
2 tsp salt
1/8 tsp ground white pepper
For the slaw:
1 large white cabbage
6 green apples
6 large carrots
1 red onion
2 cups (300g) Greek currants (can substitute raisins or other dried fruits)
Place all dressing ingredients together in a bowl and whisk thoroughly to combine. Set aside.
Using a cheese grater or a food processor with grater attachment, shred cabbage, apples, carrots, and onion. Place together with currants in a large bowl.
Pour dressing over shredded cabbage mix and stir thoroughly until evenly coated. Serve immediately or refrigerate for 6-12 hours to let flavours combine.