Fast cabbage slaw with tarragon dressing
This one came from a need to use a head of cabbage I’d picked from the garden for this recipe. I’d only used a couple of leaves and wanted to do something with the rest before it became forgotten in my crisper. I also had some fresh snap peas harvested this morning, so I decided to put them together. This ended up being tart, spicy, sweet and crunchy with the added depth of the tarragon’s light licorice flavor.
Recipe:
For the slaw:
- One small head of cabbage (if store bought, use half or less), chopped into bite size or smaller chunks
- About a cup of fresh snap peas or green beans, ends snapped off and cut into thirds
- 10-12 cherry or grape tomatoes, cut in halves
- 1/2 a red onion, diced
For the dressing:
- 1/4 cup lemon juice
- 2 tablespoons raw honey
- 2 tablespoons avocado oil
- 3-4 tablespoons white wine vinegar
- 3-4 tablespoons finely chopped fresh tarragon
- 1/4 tsp. garlic powder
- Cracked pepper, to taste
- A light dusting of cayenne pepper
Combine all of the vegetables and toss in a medium sized bowl. I love this bowl for everything.
Combine all of the dressing items and whisk. add the dressing to the slaw and toss. Enjoy on its own or as a side dish.
About The Author
Sarah
I am a mom of two and wife to a martial arts school owner, full-time social media professional and avid cook and gardener. I love creating recipes and involving my kids in the process. The food we cook is usually dairy-free and gluten-free, and sometimes paleo, but we make exceptions (ahem, sourdough bread). The “hippie” part of this blog comes into play in the ingredients we use—I’m pretty vigilant about the health of my family and you could even call me “crunchy.” The “modern” part is that I am busy! You won’t catch me making my own nut milk or churning butter (not that there’s anything wrong with that). I’m more than happy to take the shortcuts provided by our lovely grocery stores and online shopping —especially in the midst of this global pandemic.