Rainbow 🌈 Slaw (without mayonnaise)
This crunchy, fresh and raw salad is such a delicious and bright side dish to your table. Serve it with my creamy dressing that has no mayonnaise but all the flavor you need, perfect side salad recipe to accompany any meal.
Equipment
- Sharp knife/ veggie peeler/ food processor
- Chopping board
- Tongs
- Large mixing bowl
- Glass jar with lid
Ingredients
- 2 cups cabbage shredded
- 1 large carrot julienne/finely sliced
- 1/2 pc red bell pepper julienne/finely sliced
- 1/4 pc yellow bell pepper julienne/finely sliced
- 1/4 pc green bell pepper julienne/finely sliced
- 1 stalk celery julienne/finely sliced
- 5 stalks romaine lettuce shredded
- 2 pcs scallions julienne/finely sliced
- 1/4 cup fresh parsley finely chopped
For the salad dressing -
- 2 clove garlic minced
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 2 tbsp tahini
- 1/4 cup yogurt
- 1 tsp dried oregano
- 1 tsp salt & 1 tsp crushed black pepper
Instructions
- We start by prepping all the veggies and tossing them in a large serving bowl. Set it aside.
- In a glass jar add the garlic, tahini, olive oil, apple cider vinegar, lemon juice, oregano, salt, pepper, yogurt and water. Shake well and pour over the salad.
- Toss the salad until well coated. Allow it to sit for 30 minutes in the fridge before serving.
Notes
- Allow the salad to chill in the fridge for at least 30 minutes before serving for the best results.
- If the cabbage is not shredded thin enough, add 1/2 tsp salt into the cabbage alone and massage, it will soften it up and make it less heavy on the palate even though it is not finely shredded.