There’s nothing better than turning your Saturday market haul into something fresh, colorful, and delicious — and Jenn’s favorite Summer Slaw is the ultimate side dish (or meal prep hero) you’ll crave all season long. Inspired by Asian slaws, this recipe is purposefully full of fresh vegetables, flavorful herbs, and fresh ginger.
No Saturday market haul is complete without a fresh, colorful side dish — and Jenn’s go-to Summer Slaw is the perfect way to showcase all that gorgeous local produce. It’s crisp, bright, and just the right balance of tangy and sweet — plus, it’s super easy to throw together. Serve it as a side dish at your next gathering, or toss in some poached chicken for a healthy, fresh, and bright meal prep option for your weekly lunches. You’ll want this one on repeat all season long!
Ingredients:
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½ head red cabbage (thinly sliced)
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½ head savoy cabbage (thinly sliced)
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3 carrots, shredded
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4 green onions, chopped
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1 red bell pepper, thinly diced
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Handful of chopped fresh herbs (such as dill, cilantro, basil, or parsley — or even all of them!)
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Handful of toasted slivered almonds
For the dressing:
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A healthy drizzle of good olive oil
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Rice wine vinegar, to taste
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Juice of 1 lime
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1 tsp freshly grated ginger
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A tiny sprinkle of sugar
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Salt & pepper, to taste
Directions:
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In a large bowl, combine the red cabbage, savoy cabbage, carrots, green onions, and red bell pepper.
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In a small bowl or jar, whisk together the olive oil, rice wine vinegar, lime juice, grated ginger, sugar, salt, and pepper until well combined.
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Pour the dressing over the slaw and toss gently to coat.
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Fold in the fresh herbs.
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Taste and adjust seasoning as needed — you may want a little extra lime juice or a pinch more salt.
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Let the slaw sit for 30–45 minutes to let the flavors mingle; the longer you let it marinate, the softer the fresh cabbage will become.
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Just before serving, sprinkle with the toasted slivered almonds.
