Summer Slaw- dairy free and egg free

Feels like summer… tastes like summer! This is my go-to side for all your BBQ faves. You can make it ahead of time by a day or two, or just have it as a weekly prep in your fridge for a light tasting flavor punch all summer long.

My new favorite summer treat is Cajun Shrimp Tacos. We don’t eat out much, but one place I absolutely crave is right on the beach where you can eat at a picnic table in the summer sun with smells of sunscreen and sounds beach life all around. That’s right, if you’ve followed me on my socials, you’ll remember my heart goes to Shaka Taco in Surf City! Their tacos totally inspired my colorful slaw with a little twist of my own.
How do you do slaw? Message or tag me in your summer flavors @eattofeelgreat

Summer Slaw Ingredients
1/2 head green or red cabbage
1/2 small red onion
1 carrot
1 jalapeno pepper
3 Tbsp apple cider vinegar
3 Tbsp olive oil
1 Tbsp honey
1/2 tsp each ground mustard, dill weed, sea salt, ground black pepper
1/4 cup dried cranberries
Optional: add fresh cilantro before serving

It really doesn’t get much easier than this!
Start with a large bowl so you’ll be able to mix up and coat all your delicious slaw.

For your veggies, start by removing the outer leaves of your cabbage, slice in half, then cut out the core. Thinly slice your cabbage.
Chop the onion, grate your carrot, remove the stem and seeds from your jalapeno and chop. Add all your veggies to your bowl.

Add remaining ingredients and stir to coat. Let sit for 10-15 minutes.

Store in a large ball jar in the fridge for up to 5 days.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: