Cabbage Slaw with Champagne Vinaigrette
Sweet and tangy cabbage slaw with green cabbage, radicchio and microgreens tossed in our "house" champagne or white wine vinaigrette.
Ingredients
Champagne Vinaigrette
- ½ cup (125 ml) olive oil, avocado oil or other neutral oil
- ¼ cup (60 ml) champagne vinegar or white wine vinegar
- 2 tablespoons (30 ml) fresh lemon juice
- 2 tablespoons (30 ml) honey or maple syrup
- 1 tablespoon (15 ml) Dijon mustard
- 1 garlic clove chopped
- 1 teaspoon red pepper flakes
- ½ teaspoon kosher salt
Slaw
- 1 pound (450 g) green cabbage (about 1 small head) thinly sliced into ribbons
- 1 small (125 g) head radicchio (about 4 ounces) thinly sliced into ribbons
- 3 green onions (scallions) chopped
- 1 cup micro sprouts
- ¼ cup fresh cilantro or parsley leaves
- ¼ cup Marcona almonds or sliced almonds coarsely chopped
Instructions
Make the vinaigrette:
- Blend all ingredients in a blender or food processor (or whisk in a bowl) until smooth and emulsified.
Make the slaw
- Put the cabbage, radicchio, green onions, sprouts and cilantro in a big serving bowl. Pour about half the vinaigrette over and toss gently until everything is coated evenly in the dressing. Taste and add more dressing as needed. Sprinkle the almonds over the slaw and serve.
Video
Notes
- Make ahead: The dressing will keep refrigerated up to a week. Toss with the vegetables up to an hour before serving.
- Substitute an equal amount of purple/red cabbage for the radicchio if you prefer it.
Nutrition
Serving: 1servingCalories: 243kcalCarbohydrates: 13gProtein: 4gFat: 23gSaturated Fat: 3gSodium: 251mgPotassium: 295mgFiber: 3gSugar: 7gVitamin A: 287IUVitamin C: 33mgCalcium: 64mgIron: 3mg