DifficultyBeginner

One of my favorite side salads or lunches to make is a slaw. This beautiful hearty and healthy slaw was inspired by the lovely purple hue of chive blossom vinegar I had just made. Another thing I love about slaws is that they are such a great make ahead meal and they can be made with whatever seasonal vegetables you have available. Because I make my slaws with dairy free and egg free dressings they are more safely portable in the warmer summer months. As for the dried fruit in this you could use whatever dried berries that you have available to you, such as dried blueberries or cherries. If you have a food processor that has a grating/shredding blade this slaw will be ready in minutes. If not, it will take just a little longer to hand grate it. Regardless, it's worth the effort. This is a very budget friendly recipe as well. You can also substitute pumpkin or sunflower seeds for the walnuts to make this nut free. To make this KETO friendly just substitute your favorite liquid keto sweetener for the grape nectar/honey.

Yields6 Servings
Prep Time25 minsTotal Time25 mins

 1 Small head of purple/red cabbage
 4 Medium carrots, grated
 2 Green Onions or Garlic scapes, chopped fine
 2 tbsp Fresh chopped Dill or 1/2 tbsp dried dill
 ½ cup Dried Unsweetened Cranberries, Blueberries or Cherries
 ½ cup Chopped Walnuts or Pumpkin seeds
Creamy Chive Blossom Vinaigrette
 ½ cup Vegan Mayo or Sourcream
 2 tbsp Chive Blossom Vinegar, Sherry Vinegar or White wine vinegarChive Blossom Vinegar Recipe on blog
 ½ tsp Sea salt
 Fresh Cracked Black Pepper

1

Shred the cabbage and the carrots either by hand with a box grater or by using the shredder blade on a food processor. Place in a medium bowl. Sprinkle with the dill.

2

Whisk all of the vinaigrette ingredients together in a small bowl and whisk until smooth. Pour over the cabbage and carrot mixture and stir well until coated. Add the cranberries and chopped nuts/seeds, stir and serve. This slaw will last for up to 3 days stored in an airtight container in the refrigerator.

Ingredients

 1 Small head of purple/red cabbage
 4 Medium carrots, grated
 2 Green Onions or Garlic scapes, chopped fine
 2 tbsp Fresh chopped Dill or 1/2 tbsp dried dill
 ½ cup Dried Unsweetened Cranberries, Blueberries or Cherries
 ½ cup Chopped Walnuts or Pumpkin seeds
Creamy Chive Blossom Vinaigrette
 ½ cup Vegan Mayo or Sourcream
 2 tbsp Chive Blossom Vinegar, Sherry Vinegar or White wine vinegarChive Blossom Vinegar Recipe on blog
 ½ tsp Sea salt
 Fresh Cracked Black Pepper

Directions

1

Shred the cabbage and the carrots either by hand with a box grater or by using the shredder blade on a food processor. Place in a medium bowl. Sprinkle with the dill.

2

Whisk all of the vinaigrette ingredients together in a small bowl and whisk until smooth. Pour over the cabbage and carrot mixture and stir well until coated. Add the cranberries and chopped nuts/seeds, stir and serve. This slaw will last for up to 3 days stored in an airtight container in the refrigerator.

Purple Cabbage Slaw With Creamy Chive Blossom Dressing