#UseItUp Herby Slaw
Whether it’s the zingy bite of a banh mi style sandwich or a stand-alone side dish, an herby slaw is always welcome. With the crunch of your thinly sliced vegetables du jour, and a balanced mix of oils, acids, creamy condiments and other spices, the right slaw can elevate any dish and help cut through a sea-of-savory with something bright and fresh.
I recently whipped a slaw together for my own banh mi style sandwich, and without the typical ingredients, was forced to get creative. I worked in some atypical ingredients like julienned cucumber and basil, and with the right balance of accompanying components, it all came together beautifully. Opening my eyes to the versatility of a well balanced slaw, we bring you the #UseItUp herby slaw, a recipe designed to put you in the driver’s seat as you work your remaining summer herbs and produce into the bright, fresh slaw of your dreams!
Here’s the basic breakdown. You’ll want to start with very thinly sliced vegetables. Shredded carrots, thinly sliced cabbage, and julienned daikon radish are favorites, but veggies like green onions, lettuce, cucumber, red onions, diced celery will work great too! Then you’ll want one or more herbs. Cilantro is a sure-fire winner, but any leafy-herb can work! That means, basil, parsley, mint, thyme, oregano, and more! As long as it’s fresh, it can fit the bill. Finally, you’ll need the sauce that ties it all together. We recommend finding a balance of oils, acids, spices, and other condiments that pair well with your herbs. For example, sesame oil might pair well with cilantro, while olive oil might be better suited for basil. There’s no wrong answer here, just keep that in mind!
The recipe outline below is just an example. Check it out!
Ingredients
Makes 3 cups
2 cups of cabbage: thinly sliced.
1 cup of carrots: shredded.
1 large green onion: thinly sliced
¼ cup of cilantro: coarsely chopped. Mint and parsley can be added if desired as well.
3 tbsp of mayonnaise: we used Kewpie mayo for its sweetness, but other mayos (including vegan alternatives) will work.
1 tbsp of rice vinegar: other vinegars will work, but rice vinegar pairs well with sesame oil.
1 tsp of sesame oil
Salt: to taste
Water or neutral oil: as needed
Preparation
In a large bowl, toss your chopped/sliced vegetables with a pinch of salt
Mix your sauce and adjust to taste. Water or a neutral oil (even olive oil) may be used to thin out the sauce to your liking.
Add your chopped herbs to the sauce, and mix it all together with your vegetables in a large bowl. Let sit for at least 15 minutes (so the vegetables can absorb some of the flavors), and re-toss before serving!
Best Practices:
As always:
Try to bring your own reusable bags when you go shopping for these ingredients, and choose grocery stores or markets that are engaged in their community.
Opt for package-less ingredients whenever possible.
Choose storage containers that will help you make the most of your leftovers! This yields a lot of food so you don’t want to worry about any of it going bad!
These ingredients have been chosen with several things in mind:
This recipe was left with many dials in your control so that you can take whatever you have on hand and #useitup. Whether it’s end-of-summer produce, pickings from your own garden, or leftovers from a prior shopping excursion, this recipe aims to be a home for whatever you have left. If you’re shopping for this recipe, remember that eating seasonally can reduce the impact of your food.
This recipe is not vegan, but simply opting for a vegan mayonnaise or other creamy vegan condiment is all you need to make it so! Opting for plant-based foods whenever possible reduces your carbon footprint significantly. Even if you are not vegan full-time, going plant-based for as many meals as possible can have a large impact.
Did you enjoy this recipe? Let us know! If you really loved it, share it on social media and tag us (@groundedgrub), or, better yet, share it with your friends and family!