Green, green, green… I’m kind of obsessed with anything green right now. To be more specific, green food. To be even more specific, green herbs. My fridge looks like a mini herb garden right now.
All are sitting in little mason jars beckoning me to use them every time I open the door. If I had any outdoor space in this apartment or more than two minutes of sunshine, I would grow my own herbs. My green obsession isn’t only with herbs though. More and more green vegetables are finding their way into my meals. Things like zucchini, cucumbers, kale, Swiss chard, green onions, and cabbage are all frequent players.
Which is why you get this tasty side dish today! It’s been too hot to even think of turning on my oven and instead of roasted cabbage I’ve been turning it into slaw. I’ve been trying different variations and stumbled on this totally green version when I had some broccoli stalks I needed to use up. Into the shredded cabbage it went and when I saw all the green I thought, why not use a green sauce too!
This mayo-less sauce is easy to whip and this whole dish is actually pretty simple. If you have a food processor with shredding blade you will be done in seconds and even if you don’t a box grater will make quick work of the cabbage and broccoli.
If you need a quick and refreshing side dish and want to join me in my green celebration, try out this green coleslaw and chive dressing!
Green Coleslaw and Chive Dressing
For the dressing:
- 1/2 cup full-fat coconut milk
- 1/4 cup fresh chives, diced
- 2 tbsp fresh parsley, chopped
- 1 shallot, diced
- 3 cloves garlic, minced
- 2 tbsp fresh lime juice
- 1 tbsp tahini
- 1/2 tsp salt
- 1/4 tsp black pepper
- Place all ingredients in a blender and blend until smooth and creamy. Keep in an airtight container in the fridge for up to a week.
For the coleslaw:
- half a head of green cabbage, sliced and shredded
- 2-4 stalks of broccoli, trimmed and shredded
- 1 tbsp salt
- 1/2 cup chive dressing
- You can shred your vegetables by feeding them through the shredding blade on your food processor or using a large box grater. If you don’t have either, you can get by with thinly slicing them with a knife.
- Place the shredded cabbage into a large colander and mix with the 1 tablespoon of salt. Let this sit for about 30 minutes and then squeeze out the excess liquid and put into a large bowl. (This isn’t going to make it soft and gross, in fact this will help the cabbage stay crisper longer. Boom. Science.)
- Add the broccoli shreds and stir into the cabbage. Pour in the chive dressing and mix so everything is well combined. If the slaw seems a little dry add some more dressing.