Green Garden Slaw

Nothing beats a freshly prepared Green Garden Slaw straight from the garden. Literally minutes from garden to plate the crunch – the flavours are tremendous.

Not quite your traditional slaw, I created my own Garden Green Slaw with nothing but seasonal favourites.

With no set rules in place we decided to let our vege garden dictate the finer ingredients which meant an ‘all green’ approach!  You’ll find no red cabbage or carrot that you may find in other more commercially plastic packed slaw from the supermarket.

Obviously you can put anything you like in a slaw. The main ingredient is cabbage and that leads the way in crunch and flavour — everything else is just a bonus.

Variations on the Green Garden Slaw

This is where things get fun. Swap, add, or leave out ingredients based on what’s growing, or how bold you feel.

Herb-Heavy Slaw

• Load up on soft herbs: mint, parsley, basil, and coriander
• Add thinly sliced cucumber
• Dress with olive oil and lime juice for a zingy finish

Brassica Boost

• Add broccoli florets, chopped small or shaved raw with a peeler
• Toss in finely shredded kohlrabi, brussels sprouts, or bok choy
• Try a creamy tahini-lemon dressing instead of oil and vinegar

Garlic & Ginger Slaw

• Add a minced garlic clove and a thumb of fresh grated ginger to your dressing
• Mix with cabbage, spinach, and coriander
• Finish with sesame oil and a sprinkle of toasted sesame seeds

Crunchy Seeded Slaw

• Add toasted sunflower seeds, pumpkin seeds, or slivered almonds
• Great with a mustard-maple dressing

Creamy Avocado Slaw

• Mash a ripe avocado with lemon juice and a touch of garlic to use as a dressing
• Best used immediately to preserve the colour
• Combine with shredded cabbage, kale, and spring onion

Garden Green Slaw

Ingredients

• 2 cups shredded cabbage
• 1/2 cup cucumber (skin removed, cut into thin sticks)
• 1 cup of blanched broccoli florets
• 1 spring onion
• 2 Tbsp fresh coriander

For dressing

• 1 tsp garlic
• 2 Tbsp Greek yoghurt
• salt / pepper
• 1/2 juice of a lemon

Method

1. Wash and shred cabbage finely, pat dry to remove excess moisture.
2. Remove skin from the cucumber (Lebanese short cucumbers tend to have bitter/tough skin) and scoop away the seed pulp. Julienne the firmer flesh of the cucumber into thin, crunchy strips.
3. Trim broccoli florets into dainty bite-sized pieces. Quickly blanch in boiling water so they are just cooked, retaining their crunch.
4. Slice your spring onions into rounds, and chop/tear coriander leaves (leaving the stalks behind).  Lightly toss the greens together.
5. Meanwhile, add all the dressing ingredients into a separate bowl, adding more salt/lemon to taste. Drizzle this through the greens and, voila – fresh as, healthy as Green Garden Slaw!