Crunchy Gluten-Free Red and Green Slaw

Crunchy Gluten-Free Red and Green Slaw

This entry is part of 49 in the series Food Network

This week’s Food Network #SummerSoiree theme is slaws. There are so many ways to spin a slaw … you can change up the ingredients you use, change the dressing, take it savory or sweet, and give it specific ethnic cuisine profiles. Which direction should I go this week? Just the kind of dilemma that I love.

Well, summer finally hit in Northern California this week. We had the hottest day of the year on Monday when we reached 107°F – hot any time of the year but unheard of in June. Friends who are traveling in Egypt posted the temperature there – it was 109°F. Hard to believe we were only 2 degrees cooler than it was in Africa!

Father’s Day is coming up soon and that always makes me think of BBQ … which leads me to side dishes, and one of my favorites sides is slaw. See how my brain works, LOL. I love the fresh crispiness of the cabbage – it gives the plate a wonderful textural contrast and if you use a vinegar-based dressing, it cuts through the fatty foods so common at barbecues.

Well, summer finally hit in Northern California this week. We had the hottest day of the year on Monday when we reached 107°F – hot any time of the year but unheard of in June. Friends who are traveling in Egypt posted the temperature there – it was 109°F. Hard to believe we were only 2 degrees cooler than it was in Africa!

Instead of the common mayonnaise-based dressing, The Artist and I prefer one that is made with olive oil. Lighter and fresher tasting, it appeals to his passion for Mediterranean-style foods. And for some reason, having a simple vinaigrette inspires me to add more vegetables – healthier all around.

It is really simple to put this salad together. Cut out the core of the cabbage and thinly slice it. If you will be serving this at a picnic or outdoor party, chop the cabbage and vegetables smaller so they are easier for people to eat without having to use a knife. If I am going to be serving this outside, it won’t suffer in the heat and we don’t run the risk of someone getting sick from spoiled food. Also, go ahead and make this ahead because it gets better as it rests.

Freshly tossed together!

To make this look even more beautiful, save some of the large outer leaves from the red cabbage and use them as your “dishes” to hold the slaw. Not only does it help contain it on the plate, but it adds a gorgeous bright color and makes the entire plate pop!

When the heat soars in the summer, put recipes like this in your rotation. It will keep you out of the kitchen, doesn’t require cooking so you keep the house cooler, and because it can be made ahead, you can focus on manning the grill and enjoying your guests!

This slaw goes equally well with grilled meats or fish, and alongside tacos. It goes with everything!

Jane’s Tips and Hints:

Whenever you are cutting round fruits and vegetables, carefully cut them so you have a flat edge. Then place the cut side down so you have a very stable piece to work with. This really helps reduce the chances of you cutting yourself!

Cabbage has a lot of natural liquid in its cells. If you have the time, put the sliced cabbage in a colander, sprinkle liberally with salt and toss to distribute the salt over all of the cabbage. Set it over a bowl or in one side of your sink for about 30 minutes. The salt draws a lot of the water out. Rinse the cabbage and pat or spin dry and then add the rest of the ingredients and the dressing. Removing the excess water gives you crisper cabbage and the dressing will not be diluted.

Gluten-Free Tips:

Slaws are naturally gluten-free, but if you are going to be using any pre-made dressings, always check the labels carefully. Gluten hides in the most unusual places – and dressings are one of the biggest offenders!

Crunchy Gluten-Free Red and Green Slaw

© 2015 Jane Bonacci, The Heritage Cook. All rights reserved.

Ingredients

  • Dressing
  • 1/3 cup olive or vegetable oil
  • 2 to 3 tsp granulated sugar (to taste)
  • 2 tbsp apple cider vinegar
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp ground cumin
  • 1/2 tsp ground celery seed
  • 1/2 tsp thyme leaves, optional
  • Kosher salt and freshly ground black pepper
  • Freshly chopped Italian parsley, plus extra sprigs for garnishing
  • Slaw
  • 1 small Napa or green cabbage, core removed, sliced into thin strips
  • 1 red cabbage, core removed, sliced into this strips
  • 1/2 medium onion, peeled and sliced thinly
  • 2 carrots, trimmed and shredded
  • 4 trimmed and sliced radishes, optional
Read the whole recipe on The Heritage Cook