Winter Vegetable Slaw with Coconut-Lime Sauce
I hope you all had a lovely holiday and got to slow down a bit and relax with family and friends. I also wanted to shout out a huge thank you to everyone who left such sweet comments on my last post. You all are amazing and I love this tiny space where I get to share recipes and stories from the dirt with you all. I’m so grateful to each and every one of you. This year we were blessed with so many great memories that I have to pinch myself because I feel so lucky to have such amazing people in my life. We had a fabulous Thanksgiving and I can’t believe it has already come and gone. With that being said, all great things must come to an end and it feels pretty great to be back at Tumbleweed Farm where we can regroup and get back into a solid routine again. Luckily the sun has been shining and the snow has melted which means we can get back into winter project mode. The list of things to get done is endless and we need to jump on it now before our seeding schedule starts in February.
One thing that has helped motivate us to crack down on farm projects since we returned from Thanksgiving is eating lighter and healthier meals. Don’t get me wrong, everything we indulged in was totally worth it, however, this Winter slaw is our “back on track” salad and it was absolutely delicious (and necessary!).
I have a feeling we aren’t the only ones craving lighter food at the moment. If you’re in need of a reboot you’ve come to the right place. This salad will have you feeling energized, motivated and back to your old self in no time. Grab a fork and enjoy!
Winter Vegetable Slaw with Coconut-Lime Sauce
Prep Time: 15 mins. Cook Time: 0 mins. Serves: 6-8
- 2 1/2 cups purple cabbage, sliced very thinly
- 2 cups brussels sprouts, grated (this works best with the grater attachment on your food processor or with a mandolin.)
- 2 large carrots, julienned
- 2 scallions, minced, white and green parts
- 1 cup cilantro, roughly chopped
- 1/2 cup hemp seeds/sesame seeds/ sunflower seeds
- 3/4 cup full fat coconut milk
- the juice from 1 large lime
- 1 teaspoon lime zest
- 2 teaspoons honey
- 2 Tablespoons Grapeseed oil
- 1 small jalapeño, diced
- 1 scallion, minced, white and light green parts only
- Plenty of fine sea salt to taste
- 1 avocado, chopped
- pinch of crushed red pepper flakes
- small handful of raisins
Preparation
- Prepare the sauce by combining all the ingredients and whisking until smooth. Taste test and adjust seasonings as needed.
- In a large serving bowl toss all of the ingredients for the slaw together. Sprinkle with the seeds and drizzle with the sauce.
- Serve with chopped avocado, red pepper flakes, raisins and a pinch of salt and pepper.
Notes
*Use this recipe as a guide. *Adjust measurements and ingredients as necessary. *Taste test as you go.
I have not been so excited about a salad in a very long time.This looks incredibly delicious and has all the satisfying crunch and creaminess from the dressing and avocado anyone could want. I can’t wait to try it out very soon!
We are quickly approaching swimsuit season here so my boyfriend and I are trying to eat healthier, also both of our families are great cooks so Christmas is always two days of feasting. This salad looks like the perfect thing to keep our tummies full and happy and our swimsuits happy too 🙂
Totally looking for a reboot over here – friendsgiving and food induced comas have made me *particularly* lazy. Looks lovely, lady.