Bright, crunchy, and refreshingly tangy, this Summer Slaw is the perfect side dish to elevate your warm-weather gatherings. Combining crisp cabbage, vibrant bell peppers, and a hint of sweetness from carrots, this slaw bursts with colors and flavors that celebrate the season. Tossed in a zesty dressing of lime juice, honey, and a touch of apple cider vinegar, this dish is not only a great accompaniment to barbecues and grilled meats but also stands out as a light and healthy option on its own. Enjoy it as a crunchy topping for tacos or a refreshing salad that’s sure to please a crowd.
Ingredients:
- 4 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 cup carrots, grated
- 1 bell pepper (red, yellow, or orange), thinly sliced
- ½ cup green onions, sliced
- ¼ cup fresh cilantro, chopped (optional)
For the Dressing:
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey (or agave syrup for a vegan option)
- Juice of 1 lime
- Salt and pepper, to taste
Instructions:
- Prepare the Vegetables: In a large mixing bowl, combine the green cabbage, red cabbage, grated carrots, sliced bell pepper, and green onions. If using, add the chopped cilantro for extra freshness.
- Make the Dressing: In a separate small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, lime juice, salt, and pepper until well combined. Adjust the sweetness and acidity to your taste.
- Combine: Pour the dressing over the slaw mixture and toss everything together until the vegetables are evenly coated.
- Chill: For the best flavor, let the slaw sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the vegetables to soften slightly.
- Serve: Give the slaw a quick toss before serving and enjoy it as a crisp side dish or a vibrant topping for your favorite summer dishes!
